Dextrinization of starch in barley flours with thermostable alpha-amylase by extrusion cooking

Starch/Staerke

Volumn 53, Issue 12, 2001, Pages 616-622

  Vasanthan, Thava ^a   Yeung, Judy ^a   Hoover, Ratnajothi ^b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Barley; Degree of hydrolysis; Dextrose equivalent; Extrusion; Mono di oligo saccharide composition

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE; PHOENIX;

EID: 0035685183     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200112)53:12<616::AID-STAR616>3.0.CO;2-M     Document Type: Note

References (17)