Article ID Journal Published Year Pages File Type
10605720 Carbohydrate Research 2005 9 Pages PDF
Abstract
Starches with different amylose content (1.5%, 26.0%, 39.5%) from wheat varieties were annealed in excess water for different times. Properties of annealed starches have been studied by high-sensitivity differential scanning microcalorimeter (HSDSC), small-angle X-ray diffraction (SAXS), light (LM), and scanning electron microscopy (SEM).
Related Topics
Physical Sciences and Engineering Chemistry Organic Chemistry
Authors
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