Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis

Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	VODOVOTZ, Y.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1998), p. 932-937
Materias:	Trigo Almidón Gelificación Humedad Técnicas analíticas Análisis térmico Gelatinización
Publicación relacionada:	Contenido en: Journal of Food Science

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