Wordt geladen...
Retrogradation kinetics of chestnut starches cultivated in three regions of Korea
Retrogradation kinetics of chestnut starches from three different regions of Korea were investigated during storage at 4 °C. The retrogradation properties were determined using four DSC characteristics: glass transition temperature ([Formula: see text] ), ice melting enthalpy (ΔH(i)), amylopectin me...
Bewaard in:
| Gepubliceerd in: | Food Sci Biotechnol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
The Korean Society of Food Science and Technology
2017
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049587/ https://ncbi.nlm.nih.gov/pubmed/30263590 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0103-5 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|