Starch from hull-less barley: II. Thermal, rheological and acid hydrolysis characteristics

By Li J.H.   Vasanthan T.   Rossnagel B.   Hoover R.  

Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. : 407-415

Elsevier

Access to resources Recommend Favorite

Starch from hull-less barley: V. In-vitro susceptibility of waxy, normal, and high-amylose starches towards hydrolysis by alpha-amylases and amyloglucosidase

By Li J.H.   Vasanthan T.   Hoover R.   Rossnagel B.G.  

Food Chemistry, Vol. 84, Iss. 4, 2004-03 ,pp. : 621-632

Elsevier

Access to resources Recommend Favorite

Blue Maize: Morphology and Starch Synthase Characterization of Starch Granule

By Utrilla-Coello Rubi   Agama-Acevedo Edith   Rosa Ana   Martinez-Salgado Jose   Rodriguez-Ambriz Sandra   Bello-Perez Luis  

Plant Foods for Human Nutrition, Vol. 64, Iss. 1, 2009-03 ,pp. : 18-24

Springer Publishing Company

Access to resources Recommend Favorite

Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation

By Mangala S.L.   Udayasankar K.   Tharanathan R.N.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 391-396

Elsevier

Access to resources Recommend Favorite

Amylopectin--properties and fine structure

By Bello-Perez L.A.   Paredes-Lopez O.   Roger P.   Colonna P.  

Food Chemistry, Vol. 56, Iss. 2, 1996-06 ,pp. : 171-176

Elsevier

Access to resources Recommend Favorite