Influence of Monoglycerides on the Gelatinization and Enzymatic Breakdown of Wheat and Cassava Starch
- 1 January 1976
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 28 (7), 227-233
- https://doi.org/10.1002/star.19760280705
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Interaction of Monoglycerides with StarchesStarch ‐ Stärke, 1974
- Scanning Electron Microscopy Studies of Wheat, Potato and Corn Starch during GelatinizationStarch ‐ Stärke, 1973
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971
- Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in breadInternational Journal of Food Science & Technology, 1970
- The Structure of Mesomorphic Phases and Micelles in Aqueous Glyceride SystemsZeitschrift für Physikalische Chemie, 1967
- The Fractionation of Labortory-Isolated Cereal Gereal Starches using Dimethyl SulphoxideStarch ‐ Stärke, 1967
- Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular StarchesStarch ‐ Stärke, 1962