Differential scanning calorimetry studies on wheat starch—gluten mixtures
作者： A.-C. Eliasson
DOI: 10.1016/S0733-5210(83)80021-6
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摘要: The influence of gluten on wheat starch gelatinization was studied by using differential scanning calorimetry (DSC). presence decreased the enthalpy and increased temperature. values obtained in were compared with those starch—water mixtures amount water associated during heating calculated. results indicated that transferred from to throughout period.
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