Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch1

Jane, M J; CHEN, Y-.Y; Lee, Jennifer L F; McPherson, A. E.; Wong, Gane K-S.; Radosavljevic, M J; Kasemsuwan, T.

doi:10.1094/CCHEM.1999.76.5.629

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Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch1

Author(s): J. Jane , Y. Y. Chen , L. F. Lee , A. E. McPherson , K. S. Wong , M. Radosavljevic , T. Kasemsuwan

Publication date Created: September 1999

Publication date (Print): September 1999

Journal: Cereal Chemistry

Publisher: Scientific Societies

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Title: Cereal Chemistry

Abbreviated Title: Cereal Chemistry

Publisher: Scientific Societies

ISSN (Print): 0009-0352

Publication date Created: September 1999

Publication date (Print): September 1999

Volume: 76

Issue: 5

Pages: 629-637

Article

DOI: 10.1094/CCHEM.1999.76.5.629

SO-VID: db008738-e182-4f6b-be53-1ce31fc4bcae

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Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch1

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