๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Annealing and Glass Transition of Starch

โœ Scribed by D. A. Yost; Prof. Dr. R. C. Hoseney

Book ID
118286451
Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
838 KB
Volume
38
Category
Article
ISSN
0038-9056

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Glass transition and enthalpy relaxation
Glass transition and enthalpy relaxation of cross-linked corn starches
โœ Hyun-Jung Chung; Kyung-Soo Woo; Seung-Taik Lim ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 151 KB

Thermal transition of cross-linked corn starches was characterized by using a differential scanning calorimeter (DSC) in the presence of excess (67%, based on total weight) or limited (15%) water. Normal corn starch (, 24% amylose) was cross-linked by reacting with a mixture (99:1) of sodium trimeta