CHEMICAL STRUCTURE OF BARLEY STARCHES .1. STUDY OF PROPERTIES OF AMYLOSE AND AMYLOPECTIN FROM BARLEY STARCHES SHOWING A WIDE VARIATION IN BRABENDER COOKING VISCOSITY CURVES

被引：12

作者：

DEHAAS, BW

GOERING, KJ

机构：

来源：

STARKE | 1972年 / 24卷 / 05期

关键词：

D O I：

10.1002/star.19720240502

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：145 / &

共 17 条

[1] ABDULLAH M, 1966, CEREAL CHEM, V43, P111
[2] ADKINS G. K., 1966, CARBOHYD RES, V3, P152, DOI 10.1016/S0008-6215(00)82045-5
[3] CHARACTERIZATION OF STARCH AND ITS COMPONENTS .3. TECHNIQUE OF SEMI-MICRO, DIFFERENTIAL, POTENTIOMETRIC, IODINE TITRATION, AND FACTORS AFFECTING IT
BANKS, W
GREENWOO.CT
MUIR, DD
[J]. STARKE, 1971, 23 (04): : 118 - &
[4] STUDIES ON STARCHES OF HIGH-AMYLOSE CONTENT .13. STUDIES ON STARCHES OF BARLEY GENOTYPES - WAXY STARCH
BANKS, W
GREENWOO.CT
WALKER, JT
[J]. STARKE, 1970, 22 (05): : 149 - &
[5] GOERING KJ, 1970, CEREAL CHEM, V47, P592
[6] GOERING KJ, 1966, CEREAL CHEM, V43, P127
[7] Greenwood C.T., 1964, METHODS CARBOHYDRATE, V4, P179
[8] REVISION OF MEYER-BERNFELD MODEL OF GLYCOGEN AND AMYLOPECTIN
GUNJASMITH, Z
MARSHALL, JJ
MERCIER, C
SMITH, EE
WHELAN, WJ
[J]. FEBS LETTERS, 1970, 12 (02): : 101 - +
[9] HODGE JE, 1948, CEREAL CHEM, V25, P19
[10] HODGE JE, 1962, METHODS CARBOHYDRATE, V1, P388