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Properties of Water in Foods
Polysaccharide-Water Interactions — Thermal Behavior of Rice Starch
other
Author(s):
T. J. Maurice
,
L. Slade
,
R. R. Sirett
,
C. M. Page
Publication date
(Print):
1985
Publisher:
Springer Netherlands
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Hydrology
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STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
T. J. MAURICE
,
C Biliaderis
,
J. R. VOSE
(1980)
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Fine Structure of Starch and its Relationship to the Organization of Starch Granules
Dexter French
(1972)
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Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
D J Stevens
,
G. Elton
(1971)
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Author and book information
Book Chapter
Publication date (Print):
1985
Pages
: 211-227
DOI:
10.1007/978-94-009-5103-7_13
SO-VID:
41bda8da-8747-429a-b112-8a5d6ed86f8c
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Book chapters
pp. 119
Development of B.E.T.-Like Models for Sorption of Water on Foods, Theory and Relevance
pp. 95
Influence of Temperature on Sorption Equilibria
pp. 153
Effects of Water Activity and Water Content on Mobility of Food Components, and their Effects on Phase Transitions in Food Systems
pp. 211
Polysaccharide-Water Interactions — Thermal Behavior of Rice Starch
pp. 309
Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types
pp. 331
Fundamentals of Diffusion of Water and Rate of Approach of Equilibrium AW
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