INVESTIGATIONS OF THE GREAT NORTHERN BEAN (PHASEOLUS-VULGARIS L) STARCH - SOLUBILITY, SWELLING, INTERACTION WITH FREE FATTY-ACIDS, AND ALKALINE WATER-RETENTION CAPACITY OF BLENDS WITH WHEAT FLOURS

被引：24

作者：

SATHE, SK ^{[1
]}

IYER, V ^{[1
]}

SALUNKHE, DK ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04518.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1914 / 1917

页数：4

共 26 条

[1] INCLUSION COMPLEXES OF FREE FATTY-ACIDS WITH AMYLOSE
DAVIES, T
MILLER, DC
PROCTER, AA
[J]. STARKE, 1980, 32 (05): : 149 - 158
[2] GOERING KJ, 1975, CEREAL CHEM, V52, P493
[3] Goto F., 1972, Journal of the Japanese Society of Starch Science [Denpun Kogyo Gakkaishi], V19, P76
[4] Heckman E, 1977, FOOD COLLOIDS
[5] JACKSON GR, 1965, CEREAL CHEM, V42, P323
[6] KRUGER LH, 1967, STARCH CHEM TECHNOLO
[7] LEACH HW, 1959, CEREAL CHEM, V36, P534
[8] LONGLEY RW, 1971, CEREAL CHEM, V48, P81
[9] MEDCALF DG, 1968, CEREAL CHEM, V45, P85
[10] EFFECT OF EXTRACTABLE LIPID ON THE VISCOSITY CHARACTERISTICS OF CORN AND WHEAT STARCHES
MELVIN, MA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (07) : 731 - 738