Food Properties of Amaranth Seeds and Methods for Starch Isolation and Characterization-Reference-Cited by-同舟云学术

Food Properties of Amaranth Seeds and Methods for Starch Isolation and Characterization

Published:1992 Issue: Volume: Page:217-239
ISSN:0937-8340
Container-title:Modern Methods of Plant Analysis
language:
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Author:

Paredes-López O.,Hernández-López D.

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-662-01639-8_11

Reference83 articles.

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2. AOAC (1984) Official methods of analysis. Association of Official Analytical Chemists, Washington

3. Atwell WA, Hood LF, Lineback DR, Varriano-Marston E, Zobel HF (1988) The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33: 306–311

4. Banks W, Greenwood CT (1975) Starch and its components. Edinburgh University Press, Edinburgh

5. Barba de la Rosa AP (1989) Procedimiento enzimatico para producir harinas de amaranto de alto contenido de proteína y jarabes con potencial edulcorante. Thesis, CINESTAV-IPN, Irapuato, México

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