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Binding Modes of Water in Maltose: A Dielectric Study

D. Daoukaki-Diamanti and P. Pissis
Zeitschrift für Physikalische Chemie 149 (1) 27 (1986)
DOI: 10.1524/zpch.1986.149.1.027
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Die Hydratation der Stärke. IX. Die Bindung des Wassers und deren Bedeutung für die Eigenschaften des Stärkekornes

F. Schierbaum and K. Täufel
Starch - Stärke 15 (5) 161 (1963)
DOI: 10.1002/star.19630150502
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Dielectric Properties of Starch. I. Audio Frequency Region

Sôzaburo Ono, Takashi Kuge and Naokazu Koizumi
Bulletin of the Chemical Society of Japan 31 (1) 34 (1958)
DOI: 10.1246/bcsj.31.34
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H. Stuart, Th. Gast, E. Gast, W. Maier, A. W. Fink and E. Truscheit
449 (2013)
DOI: 10.1007/978-3-662-43287-7_1
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State of water in starch–water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy

Tanuj Motwani, Michael Lanagan and Ramaswamy C. Anantheswaran
Carbohydrate Polymers 87 (1) 24 (2012)
DOI: 10.1016/j.carbpol.2011.06.057
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DIELECTRIC PROPERTIES OF CARBOHYDRATE-WATER MIXTURES AT MICROWAVE FREQUENCIES

B. D. ROEBUCK, S. A. GOLDBLITH and W. B. WESTPHAL
Journal of Food Science 37 (2) 199 (1972)
DOI: 10.1111/j.1365-2621.1972.tb05816.x
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Refractive indices of wheat starch granules at various moisture levels determined with an interference microscope

M.J. Wolf, Veronica J. Ruggles and Majel M. MacMasters
Biochimica et Biophysica Acta 57 (1) 135 (1962)
DOI: 10.1016/0006-3002(62)91089-2
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Glass transitions in starch, gluten and bread as measured

V. T. Huang, L. Haynes, H. Levine and L. Slade
Journal of Thermal Analysis 47 (5) 1289 (1996)
DOI: 10.1007/BF01992828
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Dielectric study of sorbed water in galactose

P. Pissis and D. Daoukaki-diamanti
Chemical Physics 101 (1) 95 (1986)
DOI: 10.1016/0301-0104(86)87025-2
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