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Temperature effect on retrogradation rate and crystalline structure of amylose

Tipo de material: TextoTextoSeries ; Carbohydrate Polymers, 33, p.19-26, 1997Trabajos contenidos:
  • Lu, T
  • Jane, J
  • Keeling, P.L
Recursos en línea: Resumen: Commercial potato amylose was used to study temperature effects on the retrogradation of amylose solutions (3.5 mg/ml). The retrogradation rate decreased as incubation temperature increased (5 to 45°C). The degree of retrogradation within 24 h decreased from 58.8 to 7.1
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Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-10808 (Browse shelf(Opens below)) Available

Commercial potato amylose was used to study temperature effects on the retrogradation of amylose solutions (3.5 mg/ml). The retrogradation rate decreased as incubation temperature increased (5 to 45°C). The degree of retrogradation within 24 h decreased from 58.8 to 7.1

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