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
Abstract :
Hydrocolloids;
Biopolymer emulsifiers;
Surface activity;
Emulsion stability;
Protein–hydrocolloid interactions;
Flocculation
Keywords :
Gelatinisation , Swelling , Amylase , Polysaccharides , Starch , Hydrolysis
Journal title :
Food Hydrocolloids
Journal title :
Food Hydrocolloids
