Enzyme susceptibility of high-amylose starch precipitated from sodium hydroxide dispersions

Cereal Chemistry

Volumn 85, Issue 4, 2008, Pages 480-487

  Evans, Annette ^a   Thompson, Donald B ^b  

^a Dep Food Science ^*  (United States)

^b The Department of Computer Science   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; DISPERSIONS; ENZYMES; ETHANOL; NITROGEN COMPOUNDS; RATE CONSTANTS; SODIUM HYDROXIDE; SULFUR COMPOUNDS; X RAY DIFFRACTION;

CRISTALLINITY; HELICITIES; HIGH AMYLOSE STARCH; HIGH-AMYLOSE MAIZE STARCH; ORDERED STRUCTURES; RESISTANT STARCH; STRUCTURE FORMATIONS; TIME COURSE; WIDE ANGLE; X- RAY DIFFRACTIONS;

STARCH;

ZEA MAYS;

EID: 48249113936     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-4-0480     Document Type: Article

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