A simple method for the determination of starch content in wholemeal (bran) products
2000
Csiba, A. | Szentgyorgyi, M. | Lombai, Gy.
Together with water soluble starch control the whole-meal products are hydrolised by 1.0 M HCL under standard conditions and the absorption signal of the emerging glucode is determined by colour development induced by GOD-POD enzyme system. Th starch content percentage of the whole-meal product is calculated from the same measuring as the glucose absorbancy quotient of the hydrolytics.
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