Lipid oxidation and amylopectin molecular weight changes occurring during storage of extruded starch samples

Journal of Cereal Science

Volumn 43, Issue 3, 2006, Pages 275-283

  Bowen, Sarah E ^a   Gray, David A ^a   Giraud, Chrystelle ^a   Majzoobi, Mahsa ^a   Testa, Claudia E Millan ^b   Pérez, Luis A Bello ^b   Hill, Sandra E ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Amylopectin; Flow field flow fractionation; Lipid oxidation; Storage

Indexed keywords

HELIANTHUS; ZEA MAYS;

EID: 33646071259     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.08.010     Document Type: Article

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