Studies on the Cereal Starches
- 1 May 1966
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 30 (5) , 457-465
- https://doi.org/10.1080/00021369.1966.10858626
Abstract
Twenty purified rice starches of domestic and imported rices from eight countries including indica and japonica subspecies were submitted to the test of the chemical compositions, pasting characteristics and dynamic visco-elasticity of cold paste body. High correlations were found between some of these characteristics in which were observed obvious differences among the samples. For characterization of rice starches, the samples were classified in 4 groups, according to the degree of these starch characters, which were roughly expressed as “Sticky type” and “Non-sticky or Flaky type”This publication has 2 references indexed in Scilit:
- The Action of macerans Amylase on the Fractions from StarchJournal of the American Chemical Society, 1943
- The Separation and Quantitative Estimation of Amylose and Amylopectin in Potato StarchJournal of the American Chemical Society, 1943