AMYLOSE COMPLEXING EFFECT OF FOOD GRADE EMULSIFIERS

[1] Amylose and amylopectin content of starches determined by their iodine complex formation [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 : 142 - 148

[2] BeMiller J. N., 1964, METHODS CARBOHYDRATE, P165

[3] Flack E. A., 1970, Food Trade Review, V40, P27

[4] Krog N., 1970, Journal of Food Technology, V5, P77

[5] LAGENDIJK J, 1970, CEREAL SCI TODAY, V15, P354

[6] STRUCTURE OF MESOMORPHIC PHASES AND MICELLES IN AQUEOUS GLYCERIDE SYSTEMS [J]. ZEITSCHRIFT FUR PHYSIKALISCHE CHEMIE-FRANKFURT, 1967, 56 (3-4): : 173 - &

[7] THE COMPLEXES OF FATTY ACIDS WITH AMYLOSE [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1946, 68 (06) : 1115 - 1123

[8] OSMON EM, 1961, CEREAL CHEM, V38, P449

[9] Schoch T.J., 1964, METHODS CARBOHYDRATE, P157

[10] Adsorption of fatty acid by the linear component of corn starch [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1944, 66 : 1232 - 1233

[1] Amylose and amylopectin content of starches determined by their iodine complex formation [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 : 142 - 148

[2] BeMiller J. N., 1964, METHODS CARBOHYDRATE, P165

[3] Flack E. A., 1970, Food Trade Review, V40, P27

[4] Krog N., 1970, Journal of Food Technology, V5, P77

[5] LAGENDIJK J, 1970, CEREAL SCI TODAY, V15, P354

[6] STRUCTURE OF MESOMORPHIC PHASES AND MICELLES IN AQUEOUS GLYCERIDE SYSTEMS [J]. ZEITSCHRIFT FUR PHYSIKALISCHE CHEMIE-FRANKFURT, 1967, 56 (3-4): : 173 - &

[7] THE COMPLEXES OF FATTY ACIDS WITH AMYLOSE [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1946, 68 (06) : 1115 - 1123

[8] OSMON EM, 1961, CEREAL CHEM, V38, P449

[9] Schoch T.J., 1964, METHODS CARBOHYDRATE, P157

[10] Adsorption of fatty acid by the linear component of corn starch [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1944, 66 : 1232 - 1233