Effects of Hydroxypropylation on Themal Properties, Starch Digestibility and Freeze‐Thaw Stability of Field Pea (Pisum sativum cv Trapper) Starch
- 1 January 1988
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 40 (10) , 383-387
- https://doi.org/10.1002/star.19880401005
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Buffalo Gourd Root Starch. Part IV. Properties of Hydroxypropyl DerivativesStarch ‐ Stärke, 1986
- Effect of Cross‐Linking on Functional Properties of Legume StarchesStarch ‐ Stärke, 1986
- Studies on the Functional Characteristics and Digestibility of Starches from Phaseolus vulgaris BiotypesStarch ‐ Stärke, 1985
- A Comparative Study of the Effect of Acetylation on Starches of Phaseolus vulgaris BiotypesStarch ‐ Stärke, 1985
- In vitro Digestibility of Hydroxypropyl Maize, Waxy Maize and High Amylose Maize StarchesStarch ‐ Stärke, 1984
- The Influence of Molar Substitution on the Gelatinization of Hydroxypropyl Maize StarchesStarch ‐ Stärke, 1984
- In vitro Digestion of Hydroxypropyl Derivatives of Wheat Starch. I. Digestibility and Action Pattern Using Porcine Pancreatic alpha‐AmylaseStarch ‐ Stärke, 1981
- PHYSICAL CHARACTERISTICS OF a‐AMYLASE HYDROLYSATES FROM UNMODIFIED AND CHEMICALLY‐MODIFIED WAXY MAIZE STARCHESJournal of Food Science, 1980
- A Study on the in vitro Digestibility of Hydroxypropyl Starches by PancreatinStarch ‐ Stärke, 1971
- Spectrophotometric determination of the hydroxypropyl group in starch ethersAnalytical Chemistry, 1969