Structure and physicochemical properties of starches from sieve fractions of oat flour compared with whole and pin-milled flour

Cereal Chemistry

Volumn 84, Issue 6, 2007, Pages 533-539

  Stevenson, David G ^a   Jane, Jay Lin ^b   Inglett, George E ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; MILLING (MACHINING); SIEVES;

AMYLOSE CONTENT; CLASSIFIEDS; GLUCAN CONTENT; GYRATION RADII; OAT BRAN; PHYSICOCHEMICAL PROPERTY; SIEVE FRACTIONS; STARCH AMYLOSE; STARCH GELATINIZATION; STRUCTURE PROPERTY;

GELATION;

EID: 49149119523     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-6-0533     Document Type: Article

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