𝔖 Bobbio Scriptorium
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Improved colorimetric determination of amylose in starches or flours

✍ Scribed by Joseph Chrastil

Book ID
108308998
Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
274 KB
Volume
159
Category
Article
ISSN
0008-6215

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πŸ“œ SIMILAR VOLUMES

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However, there were significant correlations between the enthalpy involved and each of VAG maximum viscosity, breakdown, viscosity at 50 Β°C and set back (r = 0.53, P < 0.05; r = 0.49, P < 0.05; r = 0.62, P < 0.05; r = 0.65, P < 0.01, respectively). For RVA data, correlations were found only between

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The colorimetric iodine method of amylose estimation in rice has been simplified. The pour is dispersed in alkali by heating in water bath or by overnight soaking at room temperature, The extract is neutralized before colour development by direct addition of phenolphthalein and decolourizing with di