Steeping of Barley Starch. Effects on Physicochemical Properties and Functional Characteristics
- 1 January 1984
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 36 (4), 122-126
- https://doi.org/10.1002/star.19840360404
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Steeping of Starch at Various Temperatures‐Effects on Functional PropertiesStarch ‐ Stärke, 1980
- Steeping of Wheat at Various Temperatures – Effects on Physicochemical Characteristics of the StarchStarch ‐ Stärke, 1978
- High-ratio yellow cake. The starch cake as a model system for response to chlorineJournal of the Science of Food and Agriculture, 1975
- Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°CStarch ‐ Stärke, 1971
- The Isolation of Cereal Starches in the LaboratoryStarch ‐ Stärke, 1966
- Microscopic Examination of Modified StarchesAnalytical Chemistry, 1956