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SHIOTSUBO, Toshiko, TAKAHASHI, Katsutada (1984) Study of starch gelatinization. Part III. Differential thermal analysis of potato starch gelatinization. Agricultural and Biological Chemistry, 48. 9-17 doi:10.1271/bbb1961.48.9

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Reference TypeJournal (article/letter/editorial)
TitleStudy of starch gelatinization. Part III. Differential thermal analysis of potato starch gelatinization.
JournalAgricultural and Biological Chemistry
AuthorsSHIOTSUBO, ToshikoAuthor
TAKAHASHI, KatsutadaAuthor
Year1984Volume48
PublisherInforma UK Limited
DOIdoi:10.1271/bbb1961.48.9Search in ResearchGate
Generate Citation Formats
Mindat Ref. ID12449173Long-form Identifiermindat:1:5:12449173:3
GUID0
Full ReferenceSHIOTSUBO, Toshiko, TAKAHASHI, Katsutada (1984) Study of starch gelatinization. Part III. Differential thermal analysis of potato starch gelatinization. Agricultural and Biological Chemistry, 48. 9-17 doi:10.1271/bbb1961.48.9
Plain TextSHIOTSUBO, Toshiko, TAKAHASHI, Katsutada (1984) Study of starch gelatinization. Part III. Differential thermal analysis of potato starch gelatinization. Agricultural and Biological Chemistry, 48. 9-17 doi:10.1271/bbb1961.48.9
In(n.d.) Agricultural and Biological Chemistry Vol. 48. Informa UK Limited

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Shiotsubo, Toshiko, Takahashi, Katsutada (1984) Differential Thermal Analysis of Potato Starch Gelatinization. Agricultural and Biological Chemistry, 48. 9-17 doi:10.1080/00021369.1984.10866088
SHIOTSUBO, Toshiko (1984) Study of starch gelatinization. Part II. Gelatinization temperature of potato starch at the equilibrium state. Agricultural and Biological Chemistry, 48. 1-7 doi:10.1271/bbb1961.48.1
shiotsubo, Toshiko (1984) Gelatinization Temperature of Potato Starch at the Equilibrium State. Agricultural and Biological Chemistry, 48. 1-7 doi:10.1080/00021369.1984.10866101
SHIOTSUBO, Toshiko (1983) Starch gelatinization at different temperatures as measured by enzymic digestion method. Agricultural and Biological Chemistry, 47. 2421-2425 doi:10.1271/bbb1961.47.2421
Shiotsubo, Toshiko (1983) Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method. Agricultural and Biological Chemistry, 47. 2421-2425 doi:10.1080/00021369.1983.10865974
NAKAZAWA, Fumiko, NOGUCHI, Shun, TAKAHASHI, Junko, TAKADA, Masako (1984) Gelatinization and retrogradation of rice starch studied by differential scanning calorimetry. Agricultural and Biological Chemistry, 48. 201-203 doi:10.1271/bbb1961.48.201
Nakazawa, Fumiko, Noguchi, Shun, Takahashi, Junko, Takada, Masako (1984) Gelatinization and Retrogradation of Rice Starch Studied by Differential Scanning Calorimetry. Agricultural and Biological Chemistry, 48. 201-203 doi:10.1080/00021369.1984.10866115
NAKAZAWA, Fumiko, NOGUCHI, Shun, TAKAHASHI, Junko, TAKADA, Masako (1984) Thermal equilibrium state of starch-water mixture studied by differential scanning calorimetry. Agricultural and Biological Chemistry, 48. 2647-2653 doi:10.1271/bbb1961.48.2647
BABA, Tadashi, ARAI, Yuji (1984) Structural features of amylomaize starch, Part III. Structural characterization of amylopectin and intermediate material in amylomaize starch granules. Agricultural and Biological Chemistry, 48. 1763-1775 doi:10.1271/bbb1961.48.1763
TAKAHASHI, Shizue, KIKURA, Ayako (1968) Rheological Studies on Potato Starch. Agricultural and Biological Chemistry, 32. 130-139 doi:10.1271/bbb1961.32.130
NAKAZAWA, Fumiko, NOGUCHI, Shun, TAKAHASHI, Junko, TAKADA, Masako (1985) Retrogradation of gelatinized potato starch studied by differential scanning calorimetry. Agricultural and Biological Chemistry, 49. 953-957 doi:10.1271/bbb1961.49.953
 
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