Results 221 to 230 of about 5,349,084 (250)

Studies on starches of high amylose-content

Carbohydrate Research, 1968
W. Banks, C.T. Greenwood
openaire   +1 more source

Rice. Determination of amylose content

2013
openaire   +2 more sources

Structure, Physicochemical Properties and in Vitro Digestibility of Extruded Starch-Lauric Acid Complexes With Different Amylose Contents

Food Hydrocolloids, 2023
Aiquan Jiao, Zhengyu Jin, Xuepeng Yu
exaly  

Exploring the Functional Attributes and in Vitro Starch and Protein Digestibility of Pea Flours Having a Wide Range of Amylose Content

Food Chemistry, 2023
Yongfeng Ai, Edmond Lam, Gexiao Sun
exaly  

Effect of Amylose and Amylopectin Content on the Colloidal Behaviour of Emulsions Stabilised by OSA-Modified Starch

Food Hydrocolloids, 2021
Pothiyappan Karthik, Melvin Holmes, Rammile Ettelaie   +2 more
exaly  

High-Amylose Wheat Bread With Reduced in Vitro Digestion Rate and Enhanced Resistant Starch Content

Food Hydrocolloids, 2022
Sushil Dhital, Caili Li, Michael Gidley
exaly  

Determination of Total Amylose Content of Starch

Current Protocols in Food Analytical Chemistry, 2001
R. Hoover, W.S. Ratnayake
openaire   +1 more source

Pasting and Swelling Properties of Wheat Flour and Starch in Relation to Amylose Content

Carbohydrate Polymers, 2008
Les Copeland, Jaroslav Blažek
exaly  

Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours From Different Cultivars of Thai Rice

Starch/Staerke, 2003
Onanong Naivikul, Saiyavit Varavinit
exaly  

Amylose Content of Milled Rice

2009
openaire   +1 more source