Retrogradation of Starches from Different Botanical Sources-Reference-Cited by-同舟云学术

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Retrogradation of Starches from Different Botanical Sources

Published:1997-09 Issue:5 Volume:74 Page:511-518
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Jacobson Mark R.¹²,Obanni Mohamed¹³,Bemiller James N.¹⁴

Affiliation:

1. Whistler Center for Carbohydrate Research, 1160 Smith Hall, Purdue University, West Lafayette, IN 47907-1160.

2. Present address: Nestlé Research and Development Center-Connecticut, 201 Housatonic Ave., New Milford, CT 06776-5528.

3. Present address: Research and Development, California Natural Products, P.O. Box 1219, Lathrop, CA 95330.

4. Corresponding author. E-mail: bemiller@foodsci.purdue.edu.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference22 articles.

1. A Hypothesis for the Morphological Changes which Occur on Heating Lenticular Wheat Starch in Water

2. The size and shape of amylopectin: A study using pulsed-field gradient nuclear magnetic resonance

3. The influence of polymer size and shape on self-diffusion of polysaccharides and solvents

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