Investigation of digestibility in vitro and physicochemical properties of A- and B-type starch from soft and hard wheat flour

Cereal Chemistry

Volumn 84, Issue 1, 2007, Pages 15-21

  Liu, Q ^a   Gu, Z ^b   Donner, E ^a   Tetlow, I ^c   Emes, M ^c  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b JIANGNAN UNIVERSITY   (China)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CHAINS; CYCLODEXTRINS; ENZYMATIC HYDROLYSIS; GELATION; GRANULATION; PLANTS (BOTANY);

AMYLOSE CONTENT; CHAINS LENGTH; FUNCTIONAL PROPERTIES; GRANULAR SIZE; IN-VITRO; PASTING PROPERTY; PROTEIN CONTENTS; VITRO PROPERTIES; WHEAT FLOURS; WHEAT STARCH GRANULE;

CHAIN LENGTH;

TRITICUM AESTIVUM;

EID: 33846807448     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-1-0015     Document Type: Article

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