Influence of Technological Modifications of the Protein Network from Pasta on in vitro Starch Degradation

By Fardet A.   Abecassis J.   Hoebler C.   Baldwin P.M.   Buléon A.   Bérot S.    

Journal of Cereal Science, Vol. 30, Iss. 2, 1999-09 ,pp. : 133-145

Academic Press

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Modelling the Contribution of Alpha -Amylase, Beta -Amylase and Limit Dextrinase to Starch Degradation During Mashing

By MacGregor A.W.   Bazin S.L.   Macri L.J.   Babb J.C.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 161-169

Academic Press

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Development of an In Vitro Enzymic Digestion Method for Removal of Starch and Protein and Assessment of its Performance Using Rye andWheat Breads

By Aura A.M.   Härkönen H.   Fabritius M.   Poutanen K.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 139-152

Academic Press

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Hydrothermal Processing of Barley (cv. Blenheim): Optimisation of Phytate Degradation and Increase of Free Myo -inositol

By   Fredlund K.   Reinikainen P.    

Journal of Cereal Science, Vol. 29, Iss. 3, 1999-05 ,pp. : 261-272

Academic Press

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Moisture Sorption and the Degree of Starch Polymer Degradation on Flours of Popped and Malted Sorghum (Sorghum bicolor)

By Lasekan O.O.   Lasekan W.O.  

Journal of Cereal Science, Vol. 31, Iss. 1, 2000-01 ,pp. : 55-61

Academic Press

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