Title of article
The effects of non-starch polysaccharides on the extent of gelatinisation, swelling and α-amylase hydrolysis of maize and wheat starches
Author/Authors
R.F Tester، نويسنده , , M.D Sommerville، نويسنده ,
Issue Information
دوماهنامه با شماره پیاپی سال 2003
Pages
14
From page
41
To page
54
Abstract
Hydrocolloids;
Biopolymer emulsifiers;
Surface activity;
Emulsion stability;
Protein–hydrocolloid interactions;
Flocculation
Keywords
Gelatinisation , Swelling , Amylase , Polysaccharides , Starch , Hydrolysis
Journal title
Food Hydrocolloids
Serial Year
2003
Journal title
Food Hydrocolloids
Record number
977673
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