Physical chemical characterisation of resistant starch from wheat
- 30 September 1988
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 8 (2) , 203-206
- https://doi.org/10.1016/s0733-5210(88)80030-4
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetryJournal of Cereal Science, 1987
- The effect of concentration and botanical source on the gelation and retrogradation of starchJournal of the Science of Food and Agriculture, 1987
- Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibreJournal of Cereal Science, 1986
- Breakdown of resistant and readily digestible starch by human gut bacteriaJournal of the Science of Food and Agriculture, 1986
- Observations on the crystallization of amylopectin from aqueous solutionInternational Journal of Biological Macromolecules, 1985
- The roles of amylose and amylopectin in the gelation and retrogradation of starchCarbohydrate Research, 1985
- Gelation of amyloseCarbohydrate Research, 1985
- Some recent observations on the retrogradation of amyloseCarbohydrate Polymers, 1984
- Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetatesThe Analyst, 1984
- Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivoStarch ‐ Stärke, 1983