Melting Properties and Lintnerisation of Potato Starch with Different Degrees of Phosphorylation [0.03%]
Bente Wischmann; Jens Adler-Nissen
Bente Wischmann; Jens Adler-Nissen
Antje Gonera; Paul Cornillon
Antje Gonera; Paul Cornillon
Viscometric Properties of Solutions of Amylose and Amylopectin in Aqueous Potassium Thiocyanate [0.03%]
Hugh J. Cornell; Colin J. Rix; Scott J. McGrane
Hugh J. Cornell; Colin J. Rix; Scott J. McGrane
Characterization of Residues from Partially Hydrolyzed Potato and High Amylose Corn Starches by Pancreatic α-Amylase [0.03%]
Gaosong Jiang; Qiang Liu
Gaosong Jiang; Qiang Liu
Sorada Yoenyongbuddhagal; Athapol Noomhorm
Sorada Yoenyongbuddhagal; Athapol Noomhorm
David Betancur-Ancona; Elodia García-Cervera; Eduardo Cañizares-Hernández; Luis Chel-Guerrero
David Betancur-Ancona; Elodia García-Cervera; Eduardo Cañizares-Hernández; Luis Chel-Guerrero