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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...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Technology
2017
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| 主題: | |
| オンライン･アクセス: | 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 |
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