Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids-Reference-Cited by-同舟云学术

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Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

Published:2015-09 Issue:1 Volume:63 Page:361-366
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Gerits Lien R.,Pareyt Bram,Delcour Jan A.

Funder

KU Leuven

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Approved methods of analysis;American Association of Cereal Chemists International (AACCI),1999

2. Lipase applications in food industry;Aravindan;Indian Journal of Biotechnology,2007

3. Official methods of analysis;Association of Official Analytical Chemists (AOAC),1995

4. The terminology and methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1988

5. Amyloplast formation and starch granule development in hard red winter wheat;Bechtel;Cereal Chemistry,2003

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