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Studies on Starches of High Amylose Content. Part 17 . A Review of Current Concepts
Author(s) -
Banks W.,
Greenwood C. T.,
Muir D. D.
Publication year - 1974
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19740260902
Subject(s) - amylose , starch , food science , current (fluid) , chemistry , materials science , physics , thermodynamics
Abstract This review deals with the starches of high amylose‐content from genotypes of pea, maize and barley. These starches are distinguished by abnormal granular forms and by the presence of unusual starch material. A critical review of our work in this field is presented, and we emphasize that each starch‐type is unique. Current and future problems are discussed.