Differential Scanning Calorimetry of Mung Bean Starch

Journal of Food Science

Volumn 55, Issue 3, 1990, Pages 771-773

  CALIFANO, A N ^a   ANON M C ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987335987     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1990.tb05226.x     Document Type: Article

References (17)

1. Studies on the biosynthesis of starch granules. 9. The starch granules from wrinkled‐seeded peas
2. Molecular weight distributions of legume starches by gel chromatography
3. Gelatinization of low water content wheat starch‐water mixtures. A combined study by differential scanning calorimetry and light microscopy
4. A study of the baking process by differential scanning calorimetry
5. Phase transitions of the starch‐water system
6. Differential scanning calorimetry of heat‐moisture treated wheat and potato starches
7. Gelatinization of wheat starch. III. Comparison by differential scanning calorimetry and light microscopy
8. Studies on the biosynthesis of starch granules. II. The properties of the components of starches from smooth‐ and wrinkled‐seed peas during growth
9. Phase transitions of amylose‐lipid complexes in starches: A calorimetric study
10. Starch gelatinization
11. Theory of gelatinization in a starch‐water‐solute system
12. Carbohydrates of legume flours compared to wheat flour
13. Tentative hypothesis to explain how electrolytes affect the gelatinization temperature of starches in water
14. Gelatinization kinetics of starch in potato
15. Thermal properties of the starch/ water system, Part I. Measurement of heat of gelatinization by differential scanning calorimetry