Special feature
Author:
Affiliation:
1. 大阪公立大学研究推進機構 食品プロセス工学講座
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/bag/12/2/12_75/_pdf
Reference99 articles.
1. 1) K. Abbas, S.K. Khalil, and A.S.M. Hussin: Modified starchesand their usages in selected food products: A review study. Journal of Agricultural Science, 2, 90 (2010).
2. 2) R.L. Whistler, J.N. BeMiller, and E.F. Paschall: Starch: chemistry and technology. 2 nd Ed., Academic Press, Cambridge (1984).
3. 3) B. Kaur, F. Ariffin, R. Bhat, and A.A. Karim: Progress in starch modification in the last decade. Food Hydrocolloids, 26, 398-404 (2012).
4. 4) X. Xu, R.G. Visser, and L.M. Trindade: Starch modification by biotechnology: State of art and perspectives. in Starch Polymers: From Genetic Engineering to Green Applications, P.J. Halley and L.R. Avérous, eds., Elsevier B.V., pp. 79-102 (2014).
5. 5) A. Regina, Z. Li, M.K. Morell, and S.A. Jobling: Genetically modified starch: State of art and perspectives. in Starch Polymers: From Genetic Engineering to Green Applications, P.J. Halley and L.R. Avérous, eds., Elsevier B.V., pp. 13-29 (2014).
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