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Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids
1个月前
已关闭
Relations between chain-length distribution, molecular size, and amylose content of rice starches
2个月前
已完结
Microscopy of starch: evidence of a new level of granule organization
2个月前
已完结
Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding
2个月前
已完结
Relationship between structure and functional properties of normal rice starches with different amylose contents
4个月前
已完结
Starch: Its Metabolism, Evolution, and Biotechnological Modification in Plants
5个月前
已完结
Starch—composition, fine structure and architecture
6个月前
已完结
Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content
6个月前
已完结
Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch
6个月前
已完结
Effect of starch chain structures on the order, strength, and digestibility of retrograded starch structures: A review
6个月前
已完结
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