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Gelatinization and solubility properties of commercial oat starch.

1995

Mua J. P. | Jackson D.S.

AGROVOC Keywords
amidon amilopectina amilosa amylopectin amylopectine amylose avenas avoine corn starch irradiation maicena molecular weight oats peso molecular rheological properties solubilidad solubility starch temperatura temperature ultrason ultrasonics ultrasonido viscosidad viscosity
Bibliographic information
Volume 47 ISSN 0038-9056
Pagination
v.2-7(1)
Other Subjects
Irradiacion; Solubilite; Amidon de mais; Poids moleculaire; Propiedades reologicas; Propriete rheologique; Almidon; Viscosite
Language
English
Note
4 graphs, 3 tables; 20 ref. Summaries (De, En).
Type
Journal Article; Journal Part; Summary
Source
Starch-Staerke (Germany). (1995). v. 47(1) p. 2-7.
Corporate Author
Univ. of Nebraska-Lincoln (USA). Dept. of Food Science and Technology
2012-11-15
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