𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The Quality of Wheat Starch

✍ Scribed by Dr. W. M. Hönsch


Book ID
104597487
Publisher
John Wiley and Sons
Year
1956
Tongue
English
Weight
496 KB
Volume
8
Category
Article
ISSN
0038-9056

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✍ Batey, Ian L; Gras, Peter W; Curtin, Barbara M 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 211 KB 👁 2 views

Wheat starch has been completely digested with bacterial a-amylase, and the pattern of oligosaccharides obtained from this digestion varies with starches from di †erent wheat varieties. Wheat varieties of good Japanese noodlemaking quality (based on sensory testing) give relatively small amounts of