Chiotelli, E <br/><br/>
Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Apr 2000 
 - 1327-39 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf990817f  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calorimetry, Differential Scanning<br/>Cooking<br/>Electron Spin Resonance Spectroscopy<br/>Regression Analysis<br/>Starch<br/>Sucrose<br/>Thermodynamics<br/>Triticum<br/>Water<br/>Zea mays