Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10605720 | Carbohydrate Research | 2005 | 9 Pages |
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
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Authors
Valentina I. Kiseleva, Alexei V. Krivandin, Jozef Fornal, Wioletta BÅaszczak, Tomasz JeliÅski, Vladimir P. Yuryev,