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Developments in the understanding of starch functionality
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
1996 (English)In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 7, no 11, 345-353 p.Article in journal (Refereed)
Abstract [en]

In this article, we describe how starch functionality can be explained in terms of structure. The behaviour of different types of starches is demonstrated by showing how the microstructure of potato and wheat starch is related to their rheological properties. The results illustrate the structural importance of amylose and amylopectin. The microstructure of a completely new type of genetically engineered potato amylopectin starch is presented for the first time.

Place, publisher, year, edition, pages
1996. Vol. 7, no 11, 345-353 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9423DOI: 10.1016/S0924-2244(96)10036-4OAI: oai:DiVA.org:ri-9423DiVA: diva2:967298
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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