The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch

Food Chemistry

Volumn 65, Issue 4, 1999, Pages 417-425

  Cui, R ^a   Oates, C G ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; AMYLOSE; GLYCEROL STEARATE; LYSOPHOSPHATIDYLCHOLINE; MONOACYLGLYCEROL; STARCH;

ARTICLE; COMPLEX FORMATION; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; ENZYME ACTIVITY; IN VITRO STUDY; SCANNING ELECTRON MICROSCOPY;

SUIDAE;

EID: 0032997464     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00174-X     Document Type: Article

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