Heating A-, B- and C-Type Starches in Aqueous Sodium Chloride:Effects of Sodium Chloride:Effects of Sodium Chloride Concentration and Moisture Content on DSC Thremograms

呂政義Lee, B. L.B. L.LeeLii, Cheng-YiCheng-YiLii2009-03-182018-06-292009-03-182018-06-291993http://ntur.lib.ntu.edu.tw//handle/246246/146318en-USHeating A-, B- and C-Type Starches in Aqueous Sodium Chloride:Effects of Sodium Chloride:Effects of Sodium Chloride Concentration and Moisture Content on DSC Thremogramsjournal article