Low α-amylase starch digestibility of cooked sorghum flours and the effect of protein

Cereal Chemistry

Volumn 75, Issue 5, 1998, Pages 710-713

  Zhang, Genyi ^a   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; SODIUM; SOLUBILITY; STARCH;

GELATINISATION; MAIZE FLOUR; REDUCING SUGARS; SODIUM METABISULFITE; SORGHUM FLOUR; STARCH DIGESTIBILITIES; TEMPERATURE RANGE;

AMYLASES;

ZEA MAYS;

EID: 0031695662     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.5.710     Document Type: Article

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