| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398077 | Food Research International | 2013 | 12 Pages |
Abstract
⺠Barley and corn starches of waxy, normal and high-amylose genotypes were studied. ⺠Amylose content of starches varied with source, genotype and granule size. ⺠Intensity of starch crystallites influenced the extent of amylolysis at initial stage. ⺠Degree of amylolysis at initial stage varied with source and granule size of starches. ⺠Blending of normal corn and barley starches is a better choice for ethanol production.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Sabaratnam Naguleswaran, Thava Vasanthan, Ratnajothi Hoover, David Bressler,