Properties of starch subjected to partial gelatinization and β-amylolysis

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 2, 2009, Pages 666-674

  Hickman, B Elliot ^a   Janaswamy, Nivas Sri ^a   Yao, Yuan ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

amylolysis; Chain organization; Partial gelatinization; Pasting behavior; Starch

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

AMYLASE; STARCH; VEGETABLE PROTEIN;

ARTICLE; BARLEY; CHEMISTRY; ENZYMOLOGY; HYDROLYSIS; MAIZE; METABOLISM; VISCOSITY; WHEAT;

ALPHA-AMYLASES; HORDEUM; HYDROLYSIS; PLANT PROTEINS; STARCH; TRITICUM; VISCOSITY; ZEA MAYS;

EID: 59849096328     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8030698     Document Type: Article

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