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Starch gelatinization Potato starch Amylose Amylopectin Potato Modified starch Amylase Branching Glycogen branching enzyme Chemistry Starch Food and drink		12896_2015_143_Article 1..14 Add to Reading List Source URL: www.biomedcentral.com Download Document from Source Website File Size: 2,10 MB Share Document on Facebook

	List of Publications A. PhD Thesis 1. Karlsson M. Starch in Processed Potatoes –Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio. 2005, PhD thesis in Food Technology, Department of Food Te DocID: 1tZVT - View Document
	National Research Institute of BrewingPrediction of rice properties for sake making by meteorological data The properties of rice for sake making is empirically known to be influenced by meteorological condition DocID: 1rrlQ - View Document
	Photon Factory Activity Report 2011 #B 10C/ 2011G006 Complex Formation of Starch and Surfactant in Aqueous Solution Kyoko Yamamoto1 and Yoshiaki Yuguchi1,* DocID: 18wEG - View Document
	Int. J. BiosciInternational Journal of Biosciences (IJB) ISSN: PrintOnline) DocID: 18bdp - View Document
	Int. J. BiosciInternational Journal of Biosciences (IJB) ISSN: PrintOnline) Vol. 2, No. 4, p, 2012 DocID: 17Mli - View Document