Texture of Jet Cooked, High Amylose Corn Starch-Sucrose Gels

By Edwards R.H.   Berrios J.D.J.   Mossman A.P.   Takeoka G.R.   Wood D.F.   Mackey B.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 5, 1998-08 ,pp. : 432-438

Academic Press

Access to resources Recommend Favorite

Preparation and Physical Properties of Zein-Coated High-Amylose Corn Starch Film

By Ryu S.Y.   Rhim J.W.   Roh H.J.   Kim S.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 8, 2002-12 ,pp. : 680-686

Academic Press

Access to resources Recommend Favorite

Depolymerization of Barley Starch during Extrusion in Water Glycerol Mixtures

By Myllymaki O.   Eerikainen T.   Suortti T.   Forssell P.   Linko P.   Poutanen K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 4, 1997-06 ,pp. : 351-358

Academic Press

Access to resources Recommend Favorite

The Influence of Thermal Processing on the Non-starch Polysaccharide (NSP) Content and in Vitro Digestibility of Starch in Peas ( Pisum sativum , L.)

By Periago M.J.   Englyst H.N.   Hudson G.J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 1, 1996-01 ,pp. : 33-40

Academic Press

Access to resources Recommend Favorite

Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

By Guzmán Carlos   Caballero Leonor   Alvarez Juan B   Yamamori Makoto  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 9, 2011-07 ,pp. : 1625-1629

John Wiley & Sons Inc

Access to resources Recommend Favorite