Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Maltose Syrups
- 作者Dr. E. Nebesny
- 卷第42卷
- 期第11期
- 印刷ISSN0038-9056
- 电子ISSN1521-379X
- 文件大小663.50KB
- 发表时间1990
- DOI10.1002/star.19900421107
- 页码437-444
同作者推荐
Explanations for Phenomena Arising from Starch-Electrolytes InteractionsDrs. B. J. Oosten · 1983
Substantial Rise of Gelatinization Temperature of Starch by Adding HydroxideDrs. B. J. Oosten · 1979
Effects of Organic Molecules on the Gelatinization Temperature of StarchDrs. B. J. Oosten · 1984
Use of the Brabender Amylograph to Determine the Gelatinization Temperature of Corn StarchDrs. B. J. Oosten · 1980
Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in WaterDrs. B. J. Oosten · 1982