Effect of ethanol-water solution on the crystallization of short chain amylose from potato starch
Author:
Affiliation:
1. School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou P.R. China
2. Collaborative Innovation Center of Food Production and Safety; Henan Province P.R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500300/fullpdf
Reference31 articles.
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3. Starch crystal transformations and their industrial importance;Zobel;Starch/Stärke,1988
4. Pisum sativum and Vicia faba carbohydrates: Structural studies of starches;Colonna;J. Food Sci. Technol,1981
5. The granular structure of C-type pea starch and its role in gelatinization;Bogracheva;Biopolymers,1998
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