Solubilization effects on molecular weights of amylose and amylopectins of normal maize and barley starches

Cereal Chemistry

Volumn 86, Issue 6, 2009, Pages 701-705

  Bello Pérez, Luis Arturo ^a   Rodríguez Ambriz, Sandra L ^a   Agama Acevedo, Edith ^a   Sanchez Rivera, Mirna M ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; LIQUID CHROMATOGRAPHY; MICROWAVE HEATING; SOLUBILITY;

BARLEY STARCH; FUNCTIONAL PROPERTIES; GYRATION RADII; HIGH SOLUBILITY; LOW PURITY; MAIZE STARCH; MICROWAVE-HEATING; PHYSICOCHEMICAL PROPERTY; SOLUBILISATION; STRUCTURAL CHARACTERISTICS;

REFRACTIVE INDEX;

HORDEUM; ZEA MAYS;

EID: 73449130203     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-6-0701     Document Type: Article

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