The α-Amylolysis of Starch
✍ Scribed by C. T. Greenwood; A. W. MacGregor; E. Ann Milne
- Book ID
- 104598878
- Publisher
- John Wiley and Sons
- Year
- 1965
- Tongue
- English
- Weight
- 794 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0038-9056
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The hydrolysis of starch to low-molecularweight products (normally characterised by their dextrose equivalent (DE), which is directly related to the number-average molecular mass) was studied at different temperatures. Amylopectin potato starch, lacking amylose, was selected because of its low tende
## Abstract The effect of heat, salts and acidity on pure sorghum starch and the starch in sorghum grain and malt has been studied by determining the degree to which these factors render the starch susceptible to subsequent attack by sorghum malt amylases. This method has revealed that temperatures