Files in this item
Files | Description | Format |
---|---|---|
application/pdf ![]() ![]() | (no description provided) |
Description
Title: | The Effect of Starch Microstructure on Glass Transition, Gelatinization, and the Elevation of the Gelatinization Temperature by Saccharides |
Author(s): | Paeschke, Teresa Marie |
Doctoral Committee Chair(s): | Schmidt, Shelly J. |
Department / Program: | Food Science and Human Nutrition |
Discipline: | Food Science and Human Nutrition |
Degree Granting Institution: | University of Illinois at Urbana-Champaign |
Degree: | Ph.D. |
Genre: | Dissertation |
Subject(s): | Agriculture, Food Science and Technology |
Abstract: | The microstructure of starch and non-uniform distribution of water within starch granules affect how starch granules interact with water which in turn governs the magnitude, energy, and temperature of subsequent thermodynamic transitions. |
Issue Date: | 2002 |
Type: | Text |
Language: | English |
Description: | 189 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2002. |
URI: | http://hdl.handle.net/2142/83674 |
Other Identifier(s): | (MiAaPQ)AAI3044194 |
Date Available in IDEALS: | 2015-09-25 |
Date Deposited: | 2002 |
This item appears in the following Collection(s)
-
Dissertations and Theses - Food Science and Human Nutrition
-
Graduate Dissertations and Theses at Illinois
Graduate Theses and Dissertations at Illinois