Stufenweise Elutionsanalyse elektrodialysierter fraktionen von Wachsmais- und Amylosestärke /
Changes in the sol and gel fractions of waxy corn- and amylose starch during thermic dispersing were observed by stepwise elution analysis. The sol- and gel fractions were separated from pastes and dispersions, after being treated in an autoclave at 120°C, by electrodialysis. It was found that durin...
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| Main Authors: | , , , |
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| Format: | Book Chapter |
| Jezik: | German |
| Teme: | |
| Sorodne knjige/članki: | Vsebovano v:
Die Stärke |
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