摘要: … better understanding of starch functionality in food … to review the chemical nature and physical nature of starch as these relate to starch functional properties and the end uses of starch. It …
cabdirect.org
crcnetbase.com参考文章(101)
R. J. Hauber, J. N. Bemiller, J. E. Fannon, Surface pores of starch granules Cereal Chemistry. ,vol. 69, pp. 284- 288 ,(1992)
E. E. Gbur, R. N. Sharp, P. S. Landers, Comparison of two models to predict amylose concentration in rice flours as determined by spectrophotometric assay Cereal Chemistry. ,vol. 68, pp. 545- 548 ,(1991)
RC Eerlingen, Jan Delcour, H Jacobs, Enzyme-Resistant Starch .5. Effect of Retrogradation of Waxy Maize Starch on Enzyme Susceptibility Cereal Chemistry. ,vol. 71, pp. 351- 355 ,(1994)
R. C. Eerlingen, J. A. Delcour, G. Cillen, Enzyme-resistant starch: IV. Effect of endogenous lipids and added sodium dodecyl sulfate on formation of resistant starch Cereal Chemistry. ,vol. 71, pp. 170- 177 ,(1994)
P Schnable, P Stinard, J Jane, D Robertson, T Kasemsuwan, Characterization of the dominant mutant amylose-extender (Ae1-5180) maize starch Cereal Chemistry. ,vol. 72, pp. 457- 464 ,(1995)
H. W. Leach, Structure of the starch granule I Swelling and solubility patterns of various starches Cereal Chemistry. ,vol. 36, pp. 534- 544 ,(1959)
Xu A, Seib P A, Jane J, Radosavljevic M, 澱粉粒中のアミロースの所在 I アミロースとアミロペクチンの架橋結合試薬への感受性 Cereal Chemistry. ,vol. 69, pp. 405- 409 ,(1992)
Bean Mm, Kd Nishita, Nishita Kd, Grinding methods : their impact on rice flour properties Cereal Chemistry. ,vol. 59, pp. 46- 49 ,(1982)
Toernaes H, Joensson T, Krog N, Olesen Sk, Retrogradation of the starch fraction in wheat bread. Cereal Foods World. ,vol. 34, pp. 281- 285 ,(1989)
H. W. Leach, T. J. Schoch, Structure of the starch granule. II. Action of various amylases on granular starches Cereal Chemistry. ,vol. 38, pp. 34- 46 ,(1961)