Amylose Complexing Effect of Food Grade Emulsifiers
- 1 January 1971
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 23 (6) , 206-210
- https://doi.org/10.1002/star.19710230607
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in breadInternational Journal of Food Science & Technology, 1970
- Complexes of Starchy Materials with Organic CompoundsAgricultural and Biological Chemistry, 1969
- The Structure of Mesomorphic Phases and Micelles in Aqueous Glyceride SystemsZeitschrift für Physikalische Chemie, 1967
- The Complexes of Fatty Acids with Amylose1Journal of the American Chemical Society, 1946
- ADSORPTION OF FATTY ACID BY THE LINEAR COMPONENT OF CORN STARCHJournal of the American Chemical Society, 1944
- Amylose and Amylopectin Content of Starches Determined by their Iodine Complex Formation1Journal of the American Chemical Society, 1943