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Journal of cereal science, v.33 no.2, 2001년, pp.193 - 203
Tester, R.F. (Glasgow Caledonian University, School of Biological and Biomedical Sciences, Cowcaddens Road, Glasgow, G4 0BA, U.K.) , Sommerville, M.D. (Glasgow College of Food Technology, 230 Cathedral Street, Glasgow, G1 2TG, U.K.)
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AbstractThe matrix effects of starch to water ratio, temperature and time on the gelatinisation, swelling and enzymatic (alpha -amylase) hydrolysis of five starches (waxy maize, maize, wheat, tapioca and potato) were investigated. It was established that by controlling the extent of gelatinisation w...
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