THE AMYLOSE AND LIPID CONTENTS, DIMENSIONS, AND GELATINIZATION CHARACTERISTICS OF SOME WHEAT STARCHES AND THEIR A-GRANULE AND B-GRANULE FRACTIONS

被引：154

作者：

SOULAKA, AB ^{[1
]}

MORRISON, WR ^{[1
]}

机构：

[1] UNIV STRATHCLYDE,DEPT BIOSCI & BIOTECHNOL,DIV FOOD SCI,GLASGOW G1 1SD,SCOTLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1985年 / 36卷 / 08期

关键词：

D O I：

10.1002/jsfa.2740360811

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：709 / 718

页数：10

共 45 条

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[8]

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[9]

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[10] DSC INVESTIGATIONS OF STARCHES .1. FEASIBILITY OF THERMOANALYTICAL METHODS TO CHARACTERIZE STARCHES [J].

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