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The Structure and pasting properties of oat starch
Citation
Zhou, M and Robards, K and Glennie-Holmes, M and Helliwell, S, The Structure and pasting properties of oat starch, Cereal Chemistry, 75, (3) pp. 273-281. ISSN 0009-0352 (1998) [Refereed Article]
DOI: doi:10.1094/CCHEM.1998.75.3.273
Abstract
Following a period of declining food use, oats are now increasing in importance because of perceived nutritional benefits. The pasting properties of oat starch were regarded as similar to those of other cereal starches until the development of instruments with a more rapid mixing system than the amylograph showed characteristic differences in oats. These differences in pasting properties offer opportunities for novel products in both food and industrial areas. The structure, composition, and pasting properties of oat starch are reviewed, with particular emphasis on methods of measurement. Future directions of research in this area are suggested.
Item Details
Item Type: | Refereed Article |
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Research Division: | Agricultural, Veterinary and Food Sciences |
Research Group: | Crop and pasture production |
Research Field: | Crop and pasture improvement (incl. selection and breeding) |
Objective Division: | Plant Production and Plant Primary Products |
Objective Group: | Other plant production and plant primary products |
Objective Field: | Other plant production and plant primary products not elsewhere classified |
UTAS Author: | Zhou, M (Professor Meixue Zhou) |
ID Code: | 33754 |
Year Published: | 1998 |
Web of Science® Times Cited: | 124 |
Deposited By: | Agricultural Science |
Deposited On: | 2005-07-20 |
Last Modified: | 2005-07-20 |
Downloads: | 0 |
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