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1. *Zeng, M., et al., Sources of variation for starch gelatinization, pasting and gelation properties in wheat. Cereal Chemistry, 1997. 74(1): p. 63-71. 2. *Zeleznak, K.J. and R.C. Hoseney, The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chemistry, 1986. 63(5): p. 407-411. 3. Zeleznak K.J. and H. R.C., The glass transition in starch. Cereal Chemistry, 1987. 64(2): p. 121-124. 4. Zakiuddin Ali, S. and K.R. Bhattacharya, Hydration nd amylose-solubility behaviour of parboiled rice. Lebensm.Wiss.u.Technol., 1972. 5(6): p. 207-212. 5. *Yamashita, M., et al., Role of lipid modification on a starch-debranching enzyme, Klebsiella pullulanase: comparison of properties of lipid-modified and unmodified pullulanase. Molecular microbiology, 1992. 6(3): p. 389-394. 6. *Wulff, G. and S. Kubik, Circular dichroism and ultraviolet spectroscopy of complexes of amylose. Carbohydrate Research, 1992. 237: p. 1-10. 7. Wu, J.Y., R.G. Bryant, and T.M. Eads, Detection of solidlike components in starch using crossrelaxation and Fourier transform wide-line H NMR methods. J.Agric. Food Chem., 1982. 40(449-455). 8. Wootton M. and M. D., Properties of starches from Australian wheats.Part 2:some physico-chemical properties. Starch, 1993. 45(9): p. 295-299. 9. Wolters M.G.E. and C. J.W., Prediction of the degradability of starch by geletinization anthalpy as measured by differential scanning calorimetry. Starch, 1992. 44(1): p. 14-18. 10. Wilson R.H., K.M.T., Ring S.G. and Belton P.S., A fourier transform infrared study of the gelation and retrogradation of waxy-maize starch. Carbohydrate Research, 1987. 166: p. 162-165. 11. Wilson R.H. and B. P.S., A Fourier Transform infrared study of wheat starch gels. Carbohydrate polymer Research, 1988. 180: p. 339-344. 12. Willet J.L., J.B.K.a.S.C.L., Rheologie of thermoplastic starch:effects of temperature ,moisture content and additives on met viscosity. Polymer engineering and science, 1995. 35(2): p. 202-210. 13. Veregin, R.P., et al., Characterization of the crystalline A and B starch polymorphs and investigation of starch crystallization by high-resolution 13C CP/MAS NMR. Macromolecules, 1986. 19: p. 1030-1034. 14. *Van Soest, J.J.G., D. De Wit, and J.F.G. Vliegenthart, Retrogradation of potato starch as studied by Fourier transform infrared spectroscopy. Starch/Stärke, 1994. 46(12): p. 453-457. 15. *Van Soest, J.J.G., et al., Chap. 3: Influence of glycerol on the melting of potato starch, in Industrial crops and products. 1995. 16. Urbani R., et al., Enthalpy relaxation and glass transition behaviour of sucrose by static and dynamic DSC. 17. Thorn W. and M. S., Molecular weights,lengths and distribution of side chains in alpha-Dpolyglucanes. Starch, 1990. 42(10): p. 373-376. 18. Thiewes H.J. and S. P.A.M., The glass transition and the sub-Tg endotherm of amorphous and native potato starch at low moisture content. Carbohydrate Polymers, 1997. 32: p. 123-130. 19. Thibault J.F. and C. P., Propriétés fonctionnelles:pectines et amidon. Les cahiers de l'ensbana, 1988. 6: p. 157-171. 20. *Texter, J.A., R. Kellerman, and K. Klier, Water sorption in dextran gel. Carbohydrate Research, 1975. 41: p. 191-210. 21. *Tester, R.F. and W.R. Morrison, Swelling and gelatinization of cereal starches. II. Waxy rice Starches. Cereal Chemistry, 1990. 67(6): p. 558-563. 22. *Tester, R.F. and W.R. Morrison, Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chemistry, 1990. 67(6): p. 551-557. 23. *Teo, C.H. and C.C. Seow, A pulsed NMR method for the study of starch retrogradation. Starch/Stärke, 1992. 44(8): p. 288-292. 24. Takeda Y. , T.C., Suzuki A. and Hizukuri S., Structures and properties of sago starches with low and high viscosities on amylography. Journal of Food Science, 1989. 54(1): p. 177-182. 25. *Svegmark, K. and A.M. Hermansson, Changes induced by shear and gel formation in the viscoelastic behaviour of potato, wheat and maize starch dispersions. Carbohydrate Polymers, 1991. 15: p. 151-169.

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تاریخ انتشار 2003