Characterization of amylose-lipid complexes derived from different wheat varieties and their susceptibility to enzymatic hydrolysis

Food Science and Technology International

Volumn 14, Issue 1, 2008, Pages 29-37

  Kwasniewska Karolak, I ^a   Nebesny, E ^a   Rosicka Kaczmarek, J ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Amylose lipid complex; Crystallinity; Differential scanning calorimetry; Hydrolysis; Wheat starch

Indexed keywords

CROPS; DEGRADATION; DIFFERENTIAL SCANNING CALORIMETRY; HYDROLYSIS; PHOSPHORUS; STARCH; X RAY DIFFRACTION;

AMYLOSE-LIPID COMPLEX (AML); SYMFONIA CULTIVAR; WHEAT STARCH;

LIPIDS;

TRITICUM AESTIVUM;

EID: 42449164380     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208089986     Document Type: Article

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