Structural changes of debranched corn starch by aqueous heating and stirring

Cereal Chemistry

Volumn 80, Issue 3, 2003, Pages 323-328

  Han, J A ^a   BeMiller, J N ^b   Hamaker, B ^b   Lim, S T ^a  

^a Korea University   (South Korea)

^b PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CHAIN LENGTH; COLUMN CHROMATOGRAPHY; CYCLODEXTRINS; SIZE EXCLUSION CHROMATOGRAPHY;

AMYLOSE CONTENT; AQUEOUS DISPERSIONS; CHAINS LENGTH; CORN STARCH; HIGH AMYLOSE; MEDIUM PRESSURE; SIZE EXCLUSION COLUMN; STARCH CHAIN; THERMAL DEGRADATION'; WAXY CORN STARCH;

CHAINS;

AMYLOPECTIN; AMYLOSE; PULLULAN; STARCH;

ARTICLE; AUTOCLAVE; BOILING POINT; COLUMN CHROMATOGRAPHY; CONTROLLED STUDY; DEGRADATION; DISPERSION; GEL PERMEATION CHROMATOGRAPHY; HEAT TREATMENT; HEATING; NONHUMAN; STRUCTURE ANALYSIS;

ZEA MAYS;

EID: 0037646064     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.3.323     Document Type: Article

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