Identification of the thermal transitions in potato starch at a low water content as studied by preparative DSC

Carbohydrate Polymers

Volumn 77, Issue 2, 2009, Pages 288-292

  Steeneken, Peter A M ^a   Woortman, Albert J J ^a  

^a TNO   (Netherlands)

Author keywords

DSC; Gelatinization; Melting; Starch

Indexed keywords

DSC; ENTHALPY RELAXATIONS; GELATINIZATION; HIGH TEMPERATURES; LOW TEMPERATURES; LOW WATER CONTENTS; MAIZE STARCHES; MOLECULAR DEGRADATIONS; PACKING DENSITIES; POTATO STARCHES; STRUCTURAL CHARACTERIZATIONS; SWELLING CAPACITIES; THERMAL PROCESSING; THERMAL TRANSITIONS; VOLUME CHANGES;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; MELTING; STAINLESS STEEL; WATER CONTENT;

STARCH;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 67349124447     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.12.026     Document Type: Article

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