Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage

Hu, X, Shi, J, Zhang, F et al. (6 more authors) (2017) Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage. Food Analytical Methods, 10 (11). pp. 3694-3705. ISSN 1936-9751

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Copyright, Publisher and Additional Information: © 2017, Springer Science Business Media New York. This is an author produced version of an article published in Food Analytical Methods. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Retrogradation degree; Starch; Raman spectroscopy; MIR spectroscopy; Partial least-squares
Dates:
  • Accepted: 7 May 2017
  • Published (online): 29 May 2017
  • Published: November 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 27 Oct 2021 13:16
Last Modified: 27 Oct 2021 13:16
Status: Published
Publisher: Springer
Identification Number: https://doi.org/10.1007/s12161-017-0932-0
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