Initial Heating Temperature and Native Lipid Affects Ordering of Amylose During Cooling of High-Amylose Starches
Author:
Affiliation:
1. Department of Food Science, Penn State University, 111 Borland Laboratory, University Park, PA 16802.
2. Corresponding author. E-mail: dbt1@psu.edu Phone: 814/863-2950. Fax: 814/863-6132.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference34 articles.
1. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre
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4. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
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