Molecular Alteration of Dry Heated Wheat Starch Granules
Author:
Affiliation:
1. Hokkaido University of Education Asahikawa Campus
2. Graduate School/Faculty of Bioresources, Mie University
3. Graduate School of Regional Innovation Studies, Mie University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/63/8/63_347/_pdf
Reference7 articles.
1. 4) Tomasik, P. and Wiejak, S., The thermal decomposition of carbohydrates. Part II. The decomposition of starch. Advance in Carbohydrate Chemistry, 47, 279-343 (1990).
2. 5) Tamaki, S., Teranishi, K., Hisamatsu, M. and Yamada, T., Inner strcuture of potato starch granules. Starch/Stärke, 49, 387-390 (1997).
3. 7) Yamada, T. and Taki, M., Fraction of maize starch by Gel-chromatography. Starch/Stärke, 28, 374-377 (1976).
4. 8) Hizukuri, S., Shirasaka, K. and Juliano, B.O., Phosphorus and amylose branching in rice starch granules. Starch/Stärke, 35, 348-350 (1983).
5. 11) Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F., Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356 (1956).
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