Low-temperature thermal properties of cross-linked and non-cross-linked lipase - water systems
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چکیده
منابع مشابه
Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches
Background and Objectives: As chemical methods are commonly used to modify the starch properties, in this study, the influence of chemical modification using POCl3 on the rice starch function was evaluated. Materials and Methods: Rice starch was isolated by alkaline extraction of the proteins and cross-linked rice starches were prepared from reactions between native rice starch (low and high a...
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ژورنال
عنوان ژورنال: Seibutsu Butsuri
سال: 2001
ISSN: 0582-4052,1347-4219
DOI: 10.2142/biophys.41.s163_2