Art
J-GLOBAL ID：200902045043255296   Reference number：92A0349502

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

澱粉の糊化過程における結晶配列と分子配列の消失 エンタルピー転移の起原
Author (2)：
COOKE D

About COOKE D

(Unilever Research Lab., Bedford, GBR)

About Unilever Research Lab., Bedford, GBR

, 
GIDLEY M J

About GIDLEY M J

(Unilever Research Lab., Bedford, GBR)

About Unilever Research Lab., Bedford, GBR


Material：
Carbohydrate Research  (Carbohydr Res)

About Carbohydrate Research


Volume： 227  Page： 103-112  Publication year： Apr. 06, 1992 
JST Material Number： B0929A  ISSN： 0008-6215  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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wheat starch

About wheat starch

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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cassava starch

About cassava starch


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JST classification (2)：
JST classification
Category name(code) classified by JST.
Polysaccharides 
(CF10054P)

About Polysaccharides

,  Thermochemistry 
(CB02040L)

About Thermochemistry

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
澱粉

About 澱粉

, 
糊化

About 糊化

, 
過程

About 過程

, 
結晶

About 結晶

, 
分子配列

About 分子配列

, 
エンタルピー

About エンタルピー


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