CHANGES IN STARCH GRANULE SIZE DISTRIBUTION AND STARCH GELATINIZATION PROPERTIES DURING DEVELOPMENT AND MATURATION OF WHEAT, BARLEY AND RYE

被引：48
作者：
KARLSSON, R [1 ]
OLERED, R [1 ]
ELIASSON, AC [1 ]
机构：
[1] UNIV LUND,DEPT FOOD TECHNOL,S-22007 LUND 7,SWEDEN
来源：
STARKE | 1983年 / 35卷 / 10期
关键词：
D O I：
10.1002/star.19830351002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：335 / 340
页数：6
相关论文
共 16 条
[1]   STUDIES ON BIOSYNTHESIS OF STARCH GRANULES .6. PROPERTIES OF STARCH GRANULES OF NORMAL BARLEY, AND BARLEY WITH STARCH OF HIGH AMYLOSE-CONTENT, DURING GROWTH [J].
BANKS, W ;
GREENWOOD, CT ;
MUIR, DD .
STARKE, 1973, 25 (07) :225-230
[2]  
Banks W., 1975, STARCH ITS COMPONENT
[3]  
BARUCH DW, 1979, CEREAL CHEM, V56, P554
[4]   LIPIDS OF BARLEY STARCH AND THEIR ALTERATION DURING GROWTH OF BARLEY [J].
BECKER, G ;
ACKER, L .
FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1972, 74 (06) :324-+
[5]   ROLE OF STARCH IN BAKED GOODS .2. INFLUENCE OF PURIFICATION PROCEDURE ON SURFACE PROPERTIES OF GRANULE [J].
CAUVAIN, SP ;
GOUGH, BM ;
WHITEHOUSE, ME .
STARKE, 1977, 29 (03) :91-95
[6]   GELATINIZATION PROPERTIES OF DIFFERENT SIZE CLASSES OF WHEAT-STARCH GRANULES MEASURED WITH DIFFERENTIAL SCANNING CALORIMETRY [J].
ELIASSON, AC ;
KARLSSON, R .
STARKE, 1983, 35 (04) :130-133
[7]  
ELIASSON AC, 1982, STARKE, V34, P267, DOI 10.1002/star.19820340805
[8]   SIZE DISTRIBUTION AMONG STARCH GRANULES IN WHEAT ENDOSPERM [J].
EVERS, AD .
STARKE, 1973, 25 (09) :303-304
[9]   PHASE-TRANSITIONS OF AMYLOSE-LIPID COMPLEXES IN STARCHES - A CALORIMETRIC STUDY [J].
KUGIMIYA, M ;
DONOVAN, JW ;
WONG, RY .
STARKE, 1980, 32 (08) :265-270
[10]  
KULP K, 1973, CEREAL CHEM, V50, P666
12