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Journal of the Institute of Brewing

Volumn 108, Issue 1, 2002, Pages 43-47

Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48–72°C1

(3) MacGregor, A W a Bazin, S L a Izydorczyk, M S a

a GRAIN RESEARCH LABORATORY (Canada)

Author keywords

Barley; Enzymic hydrolysis; Gelatinisation; High amylose; Pasting; Starch; Waxy

Indexed keywords

ENZYME SUSCEPTIBILITY;

ENZYMES; GELATION; HYDROLYSIS; SUGARS; THERMAL EFFECTS;

STARCH;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0036012967 PISSN: 00469750 EISSN: None Source Type: Journal
DOI: 10.1002/j.2050-0416.2002.tb00121.x Document Type: Article

Times cited : (32)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.