LIPIDS OF WHEAT, CORN AND POTATO STARCH-Reference-Cited by-同舟云学术

LIPIDS OF WHEAT, CORN AND POTATO STARCH

Published:2003-12 Issue:4 Volume:10 Page:301-312
ISSN:1065-7258
Container-title:Journal of Food Lipids
language:en
Short-container-title:J Food Lipids

Author:

BASZCZAK W.,FORNAL J.,AMAROWICZ R.,PEGG R. B.

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2003.tb00023.x/fullpdf

Reference28 articles.

1. Content of phenolic acids in rye caryopses determined using DAD-HPLC method

2. Localisation of Amylose and Amylopectin in Starch Granules Using Enzyme-Gold Labelling

3. Relationships Among Grain Hardness, Pentosan Fractions, and End-Use Quality of Wheat

4. W. BASZCZAK, 2001 . Changes in three-dimensional structure of starches from different botanical origin and their susceptibility to retrogradation resulted from acetylation . Ph. D. Thesis (in Polish).

5. Changes in the microstructure of wheat, corn and potato starch granules during extraction of non-starch compounds with sodium dodecyl sulfate and mercaptoethanol

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