12
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: not found
      • Article: not found

      Starch gelatinization and its complexity for analysis

      , ,
      Starch - Stärke
      Wiley-Blackwell

      Read this article at

      ScienceOpenPublisher
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Related collections

          Most cited references75

          • Record: found
          • Abstract: not found
          • Article: not found

          The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review

            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch1

              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

                Bookmark

                Author and article information

                Journal
                Starch - Stärke
                Starch - Stärke
                Wiley-Blackwell
                00389056
                January 2015
                January 2015
                : 67
                : 1-2
                : 30-41
                Article
                10.1002/star.201400071
                e5c879c1-b141-4f64-b9e2-cd708beff0cd
                © 2015

                http://doi.wiley.com/10.1002/tdm_license_1.1

                History

                Comments

                Comment on this article