Sökning: "Food and drink technology Livsmedelsteknik DSC rheology starch polymers"
Hittade 1 avhandling innehållade orden Food and drink technology Livsmedelsteknik DSC rheology starch polymers.
1. Interactions between Amylose, Native Potato, Hydrophobically Modified Potato and High Amylopectin Potato Starches
Sammanfattning : The behaviour of different starches and their mixtures was investigated using several analysis techniques, i.e. small-deformation oscillatory measurements (rheological measurements), differential scanning calo-rimetry (DSC), light microscopy, and UV spectrophotometry (turbidi-metry). LÄS MER
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