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首页> 外文期刊>Journal of thermal analysis and calorimetry >Thermal stability and degradation of starch derivatives
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Thermal stability and degradation of starch derivatives

机译:Thermal stability and degradation of starch derivatives

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摘要

Thermal behaviour of different starch derivatives, i.e. starch esters and ethers having degree of substitution (DS) in the range of 0.02-0.18 were studied. Potato, maize and wheat starches were used. Measurements were carried out by coupled thermal analysis/mass spectrometry method (STA-MS) in air atmosphere.

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