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Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties
The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed starches contained 19.6–25.2 g of amylose, 42.47–70.67 mg of phosphorus, 0.50–1.26 g of protein and 0.10–0.61 g of fat per 100 g of starch dry...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2014
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519444/ https://ncbi.nlm.nih.gov/pubmed/26243900 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1531-3 |
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