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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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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Atomic Force Microscopy of A-Gliadin Fibrils and in situ Degradation

By McMaster T.J.   Miles M.J.   Kasarda D.D.   Shewry P.R.   Tatham A.S.  

Journal of Cereal Science, Vol. 31, Iss. 3, 2000-05 ,pp. : 281-286

Academic Press

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Involvement of the Protein Network in the in vitro Degradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

By Fardet A.   Hoebler C.   Baldwin P.M.   Bouchet B.   Gallant D.J.    

Journal of Cereal Science, Vol. 27, Iss. 2, 1998-03 ,pp. : 133-145

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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