Starch characteristics influencing resistant starch content of cooked buckwheat groats

Cereal Chemistry

Volumn 92, Issue 1, 2015, Pages 65-72

  Lu, Lu ^a   Baik, Byung Kee ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; CYCLODEXTRINS; GELATION; LEACHING; STARCH;

AMYLOSE CONTENT; AMYLOSE LEACHING; AMYLOSE-LIPID COMPLEX; CEREAL GRAINS; DIETARY FIBRE; FUNCTIONAL PROPERTIES; HIGH AMYLOSE; RESISTANT STARCH; STARCH CONTENTS; THE DIFFERENTIAL SCANNING CALORIMETER (DSC);

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 84921652060     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-14-0062-R     Document Type: Article

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