Fragmentation of Oat and Barley Starch Granules During Heating-Reference-Cited by-同舟云学术

Fragmentation of Oat and Barley Starch Granules During Heating

Published:1999-09 Issue:2 Volume:30 Page:173-182
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Shamekh S.,Forssell P.,Suortti T.,Autio K.,Poutanen K.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. The amylose and lipid contents of starch granules in developing wheat endosperm;Morrison;Journal of Cereal Science,1987

2. The composition of starch granules from developing barley genotypes;McDonald;Journal of Cereal Science,1991

3. Fractionation of the starch granules and the fine structure of its components;Banks;In «Starch and its components», (W. Banks and C.T. Greenwood, eds.), Edinburgh University Press, EdinÍburgh,1975

4. Rheological investigation of oat pastes;Doublier;Cereal Chemistry,1987

5. Rheological and microstructural changes of oat and barley starches during heating and cooling;Autio;Food Structure,1990

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