Retrogradation Kinetics and Hydration Properties of the TNuS19 Rice Starch-Lauryl Alcohol Complexes
碩士 === 輔仁大學 === 食品營養學系 === 84 === It is a common practice to add emulsifiers to retard the retrogradation processes of foods containing starch. An inclusion complex was found after annealing the mixture of defatted TNuS19 rice starch with a saturated amount of lauryl alcohol. THe differential sca...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/24038811773149242744 |