+The effect of amylose–lipid complex formation on enzyme susceptibility of sago starch

Author:

Cui R.,Oates C.G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Avé, J. B. (1977). Sago in insular Southeast Asia: historical aspects and contemporay use. In K. Tan (Ed.), Sago-76 (pp. 21–30). Kuala Lumpur: Kemajuan Kanji Sdu. Bhd.

2. Blanshard, J. M. V. (1987). Starch granule structure and function: a physicochemical approach. In T. Galliard (Ed.), Starch: Property and Potential (pp. 16–54). Chichester: John Wiley.

3. The effect of retrogradation on enzyme susceptibility of sago starch;Cui;Carbohydrate Polymers,1997

4. Enzyme-resistant starch. IV. Effect of complexing lipid;Czuchajowska;Cereal Chemistry,1991

5. Physical properties of amylose-monoglyceride complexes;Eliasson;Journal of Cereal Science,1985

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