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Cereal Chemistry

Volumn 77, Issue 5, 2000, Pages 595-601

Effect of partial gelatinization and lipid addition on α-amylolysis of barley starch granules

(3) Lauro, M a Poutanen, K a Forssell, P a

a VTT TECHNICAL RESEARCH CENTRE OF FINLAND (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; GELATION; GRANULATION; MOLECULES;

BARLEY STARCH; GELATINISATION; GRANULAR STRUCTURESS; INSOLUBLE RESIDUE; LYSOPHOSPHOLIPIDS; PRE-TREATMENTS; SOLUBLE CARBOHYDRATES; STARCH GRANULES; WATER SUSPENSIONS; Α-AMYLOLYSIS;

HYDROLYSIS;

AMYLASE; AMYLOPECTIN; AMYLOSE; CARBOHYDRATE; LYSOPHOSPHOLIPID; STARCH;

ARTICLE; BARLEY; ENZYME ACTIVITY; GELATINIZATION; HYDROLYSIS; LIPID ANALYSIS; STRUCTURE ACTIVITY RELATION;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0033804746 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2000.77.5.595 Document Type: Article

Times cited : (35)

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