Structure and Pasting Properties of Oat Starch
- 15 May 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (3), 273-281
- https://doi.org/10.1094/cchem.1998.75.3.273
Abstract
No abstract availableThis publication has 40 references indexed in Scilit:
- Physicochemical Properties of Defatted Oat StarchStarch ‐ Stärke, 1993
- Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transitionCarbohydrate Research, 1992
- Total and extractable β-glucan contents of oats and their relationship to viscosityJournal of Cereal Science, 1992
- Flow Properties of Solutions of Oat β-GlucansJournal of Food Science, 1987
- The Variation in Chemical Composition of Swedish OatsActa Agriculturae Scandinavica, 1987
- Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starchJournal of Agricultural and Food Chemistry, 1986
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- Neuere Untersuchungen über die Lipide der Getreidestärken. Teil II. Die Lipide verschiedener Stärkearten und ihre Bindung an die AmyloseStarch ‐ Stärke, 1971
- Physicochemical Studies on Starches Part XXXII. The Incomplete β‐Amylolysis of Amylose: A Discussion of its Cause and ImplicationsStarch ‐ Stärke, 1967
- The Fractionation of Labortory-Isolated Cereal Gereal Starches using Dimethyl SulphoxideStarch ‐ Stärke, 1967