Die Maillard-Reaktion und das Vergilben des Stärkesirups

✍ Scribed by Dr. Hans Wegner

• Book ID: 104597191
• Publisher: John Wiley and Sons
• Year: 1954
• Tongue: English
• Weight: 729 KB
• Volume: 6
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/star.19540060104

✦ Synopsis

In the starch granule we find natural amylose in an extended form. In the case of the synthetic prodtrct a contraction takes place during or alter the formation inducing a considerable deterioration of the solubility.

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