Food Properties of Amaranth Seeds and Methods for Starch Isolation and Characterization
- 1 January 1992
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- The determination of starch in composite foodstuffs by high-performance liquid chromatographyFood Chemistry, 1990
- Development of an enzymatic procedure to produce high-protein amaranth flourBiotechnology Letters, 1989
- Enzymatic Hydrolysis of Amaranth Flour — Differential Scanning Calorimetry and Scanning Electron Microscopy StudiesStarch ‐ Stärke, 1989
- A Rapid Method for the Analysis of StarchStarch ‐ Stärke, 1986
- Isolation and characterization of globulin from seeds of Amaranthus hypochondriacus L.Agricultural and Biological Chemistry, 1985
- Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the FlourStarch ‐ Stärke, 1981
- Phase transitions of the starch–water systemBiopolymers, 1979
- Studies on carbohydrate-metabolizing enzymes. 9. The action of isoamylase on amyloseBiochemical Journal, 1963
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956
- A New Waxy Allel in Corn and Its Effect on the Properties of the Endosperm Starch 1Agronomy Journal, 1945