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The rapid non-enzymic determination of damaged starch in flour

✍ Scribed by E. E. McDermott

Publisher
John Wiley and Sons
Year
1980
Tongue
English
Weight
474 KB
Volume
31
Category
Article
ISSN
0022-5142

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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