Ancient starch: Cooked or just old?

Proceedings of the National Academy of Sciences of the United States of America

Volumn 108, Issue 22, 2011, Pages

  Collins, Matthew J ^a   Copeland, Les ^b  

^a UNIVERSITY OF YORK   (United Kingdom)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CELLULASE; STARCH;

BACILLUS LICHENIFORMIS; DEGRADATION KINETICS; DIETARY INTAKE; GELATINIZATION; HUMAN; LETTER; LOW TEMPERATURE; NONHUMAN; PRIORITY JOURNAL; SENSITIVITY ANALYSIS;

ALPHA-AMYLASES; BACILLUS; CARBOHYDRATES; COOKING; FOOD; HUMANS; KINETICS; MACROMOLECULAR SUBSTANCES; PALEONTOLOGY; TEMPERATURE;

EID: 79959360943     PISSN: 00278424     EISSN: 10916490     Source Type: Journal    
DOI: 10.1073/pnas.1103241108     Document Type: Letter

References (5)

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