Effect of β-cyclodextrin on pasting properties of wheat starch

Nahrung - Food

Volumn 44, Issue 3, 2000, Pages 164-167

  Li, W D ^a   Huang, J C ^b   Corke, H ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b Department of Zoology ^*  (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

AMYLASE; BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; CYCLODEXTRIN; SODIUM CHLORIDE; STARCH;

ARTICLE; CHEMISTRY; FLOUR; FOOD HANDLING; GENOTYPE; PH; TEMPERATURE; VISCOSITY; WHEAT;

ALPHA-AMYLASE; BETA-CYCLODEXTRINS; CYCLODEXTRINS; FLOUR; FOOD HANDLING; GENOTYPE; HYDROGEN-ION CONCENTRATION; SODIUM CHLORIDE; STARCH; TEMPERATURE; TRITICUM; VISCOSITY;

EID: 0034199537     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20000501)44:3<164::AID-FOOD164>3.0.CO;2-X     Document Type: Article

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