Effect of Partial Gelatinization and Lipid Addition on α-Amylolysis of Barley Starch Granules
Author:
Affiliation:
1. VTT Biotechnology, P.O. Box 1500, FIN-02044, Finland.
2. Corresponding author: Phone: +358 9 456 6178. Fax: +358 9 455 2103. E-mail: Marianna.Lauro@vtt.fi
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference26 articles.
1. Starch granule surface imaging using low-voltage scanning electron microscopy and atomic force microscopy
2. High Resolution Imaging of Starch Granule Surfaces by Atomic Force Microscopy
3. A GEL FILTRATION STUDY ON THE ACTION OF BARLEY α-AMYLASE ISOENZYMES ON GRANULAR STARCH
4. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
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