메뉴 건너뛰기




Volumn 79, Issue 5, 2002, Pages 732-736

Effect of holding temperature on the structures of mung bean starch gels and noodles

Author keywords

[No Author keywords available]

Indexed keywords

CHAINS; GEL PERMEATION CHROMATOGRAPHY; GELS; RATE CONSTANTS; STARCH; X RAY DIFFRACTION ANALYSIS;

EID: 0036732968     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.5.732     Document Type: Article
Times cited : (3)

References (25)
  • 8
    • 0021485527 scopus 로고
    • Structure studies of amylose-V complexes and retrograded amylose by action of alpha amylases and a new method for preparing amylodextrins
    • (1984) Carbohydr. Res. , vol.132 , pp. 105-118
    • Jane, J.L.1    Robyt, J.F.2
  • 10
    • 84985736846 scopus 로고
    • Nageli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch types
    • (1971) Biopolymers , vol.10 , pp. 1673-1680
    • Kainuma, K.1    French, D.2
  • 11
  • 13
    • 84987186237 scopus 로고
    • Studies on the retrogradation of starch in starchy foods. 3. Effect of the addition of sucrose fatty acid ester on the retrogradation of starch
    • (1986) Starch , vol.38 , pp. 1-6
    • Matsunaga, A.1    Kainuma, K.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.