Alkali Gelatinization of Flours
- 1 January 1983
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 35 (8), 271-276
- https://doi.org/10.1002/star.19830350804
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Alkali Gelatinization of FloursStarch ‐ Stärke, 1983
- Isolation and Partial Characterization of an Arabinogalactan from the Great Northern Bean (Phaseolus vulgaris L.)Journal of Food Science, 1981
- Effect of Hemicellulose on Viscosity of Rice FlourJournal of Food Science, 1981
- Inclusion Complexes of Free Fatty Acids with AmyloseStarch ‐ Stärke, 1980
- Starch Lipids and Their Effect on Rice Starch PropertiesStarch ‐ Stärke, 1980
- Effect of Embraced Lipid on the Gelatinization of Rice StarchStarch ‐ Stärke, 1980
- Inhibition of Starch Gelatinization by Amylose‐Lipid Complex Formation. Behinderung der Stärkeverkleisterung durch Bildung eines Amylose‐LipidkomplexesStarch ‐ Stärke, 1980
- Some Anomalies in Starch Chemistry Are They Due to Granule Structure ?Starch ‐ Stärke, 1978
- Polysaccharides of Soybean SeedsAgricultural and Biological Chemistry, 1965