PRODUCTION OF HYDROLYZED RICE STARCH (MALTODEXTRINS) FOR USE AS A FOOD INGREDIENT

被引：0
|
作者：
BROOKS, JR
GRIFFIN, VK
机构：
来源：
ARKANSAS FARM RESEARCH | 1988年 / 37卷 / 02期
关键词：
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：15 / 15
页数：1
相关论文
共 50 条
  • [1] EXPERIENCES ON THE USE OF PARTIALLY HYDROLYZED STARCH (MALTODEXTRINS) IN DIETS FOR PIGLETS
    MORDENTI, A
    MONETTI, PG
    SCIPIONI, R
    PARISINI, P
    [J]. ZOOTECNICA E NUTRIZIONE ANIMALE, 1979, 5 (3-4): : 423 - 435
  • [2] RESEARCHES ON THE USE OF PARTIALLY HYDROLYZED STARCH (MALTODEXTRINS) IN GROWING-FATTENING FEEDS FOR PIGS
    PARISINI, P
    MONETTI, PG
    [J]. ZOOTECNICA E NUTRIZIONE ANIMALE, 1979, 5 (05): : 517 - 525
  • [3] PRODUCTION AND SIZE DISTRIBUTION OF RICE MALTODEXTRINS HYDROLYZED FROM MILLED RICE FLOUR USING HEAT-STABLE ALPHA-AMYLASE
    GRIFFIN, VK
    BROOKS, JR
    [J]. JOURNAL OF FOOD SCIENCE, 1989, 54 (01) : 190 - 193
  • [4] Production and characterisation of resistant starch and its utilisation as food ingredient: a review
    Ozturk, S.
    Koksel, H.
    [J]. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2014, 6 (03) : 335 - 346
  • [5] Acetylation of rice starch in an aqueous medium for use in food
    Colussi, Rosana
    Mello El Halal, Shanise Lisle
    Pinto, Vania Zanella
    Bartz, Josiane
    Gutkoski, Luiz Carlos
    Zavareze, Elessandra da Rosa
    Guerra Dias, Alvaro Renato
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (02) : 1076 - 1082
  • [6] Application of hydrolyzed carrot pomace as a functional food ingredient to beverages
    Stoll, Thomas
    Schweiggert, Ute
    Schieber, Andreas
    Carle, Reinhold
    [J]. JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2003, 1 (02): : 88 - 92
  • [7] Resistant starch - a natural functional food ingredient
    Wallis, K
    [J]. FOOD AUSTRALIA, 2004, 56 (06): : 242 - 242
  • [8] Food product models developed to evaluate starch as a food ingredient
    Wischmann, B
    Norsker, M
    Adler-Nissen, J
    [J]. NAHRUNG-FOOD, 2002, 46 (03): : 167 - 173
  • [9] RESISTANT STARCH - NEW INGREDIENT FOR THE FOOD-INDUSTRY
    ALEXANDER, RJ
    [J]. CEREAL FOODS WORLD, 1995, 40 (06) : 455 - &
  • [10] Resistant starch as a novel food ingredient in human nutrition
    Gocmen, Duygu
    Dundar, Ayse Neslihan
    [J]. FASEB JOURNAL, 2013, 27
12345