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The Effect of Heat–Moisture Treatment on the Structure and Physicochemical Properties of Normal Maize, Waxy Maize, Dull Waxy Maize and Amylomaize V Starches

✍ Scribed by R. Hoover; H. Manuel

Book ID
115622745
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
119 KB
Volume
23
Category
Article
ISSN
0733-5210

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Nr. 8 11966 3. Die Jodaffinitat (< 0,l O i 0 ) . die P-Amylolysegrenzen (53-55OiO) u n d die scheinbaren Keitenltingen (26 bis 28 Olukoseeinheiten) der e n d g ~l t i ~e n ~edimen~ationen wnren fiir alle untersuchten Starken im wesentlichen iden tiseh . ## 4. Daraus folgt, dap normales A m ~l o p e