𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Enzymic analysis of the structure of oxidized potato starches

✍ Scribed by Q Zhu; E Bertoft

Book ID
117314748
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
188 KB
Volume
21
Category
Article
ISSN
0141-8130

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Advances in Potato Chemistry and Technol
Advances in Potato Chemistry and Technology || Structure of Potato Starch
✍ Bertoft, Eric πŸ“‚ Article πŸ“… 2009 πŸ› Elsevier 🌐 English βš– 299 KB

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objectiv

The fractionation of potato starch. Part
The fractionation of potato starch. Part V. The phosphorus of potato starch
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 576 KB

## Abstract Most of the phosphorus of potato starch fractions is bound to the starch and is not split off when the starch is precipitated from solution by alcohol. The potato starch amylopectin contains much more phosphorus in the form of bound esterified phosphate groups than the corresponding amy

The fractionation of potato starch. Part
The fractionation of potato starch. Part VI. The retrogradation of potato starch fractions
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. ;Green, G. H. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 641 KB

## Abstract The retrograding properties of the C.W. Sol. and H.W. Sol. fractionsAs previously, 2, 3, 4, 5, 6 these fractions me defined as follows: C.W. Sol.‐‐‐Material soluble in cold water (room temperature). of potato starch have been investigated under varying conditions of temperature and con