Effect of monopalmitin on pasting properties of wheat starches with varying amylose content
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference26 articles.
1. American Association of Cereal Chemists (2000). Approved methods of the AACC (10th ed.). Method 76-21. St. Paul, MN: The Association.
2. Pasting and swelling properties of wheat flour and starch in relation to amylose content;Blazek;Carbohydrate Polymers,2008
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4. Form and functionality of starch;Copeland;Food Hydrocolloids,2009
5. Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation;Crowe;Journal of Nutrition,2000
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