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FURTHER STUDIES ON THE STARCHES FROM BARLEY AND MALTED BARLEY: COMPARISON OF STARCHES FROM THE PROXMAL AND DISTAL HALVES OF THE GRAIN

机译：进一步研究来自大麦和麦芽麦的大麦的淀粉：淀粉与谷物的近似半部的比较

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C. T. GREENWOOD; J. THOMSON;
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1. Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties [J] . Pycia Karolina, Galkowska Dorota, Juszczak Leslaw, Journal of Food Science and Technology . 2015,第8期

机译：从麦芽大麦品种中分离出来的淀粉的理化，热和流变特性
2. Comparison of the physicochemical properties of barley starches after partial alpha-amylolysis and acid/alcohol hydrolysis [J] . S.You, M.S.Izydorczyk Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2007,第3期

机译：大麦淀粉部分α-淀粉水解和酸/醇水解后的理化性质比较
3. Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: V. Bmy1 Intron Ⅲ Alleles and Grain β-Amylase Activity and Thermostability [J] . Duke Stanley H., Henson Cynthia A., Vinje Marcus A., Journal of the American Society of Brewing Chemists . 2019,第1期

机译：现代美国和加拿大制麦大麦品种与预禁止品种的比较：V。Bmy1内含子Ⅲ等位基因和谷物β-淀粉酶活性和热稳定性
4. Effect of annealing on the structure and properties of barley starches of varying amylose content [C] . R. Hoover, R. Waduge, T. Vasanthan, Annual Meeting of the American Association of Cereal Chemists International . 2005

机译：退火对不同直链淀粉含量的大麦淀粉结构与性能的影响
5. Molecular structures and physicochemical properties of native and modified barley starches with various amylose content. [D] . You, SangGuan. 2005

机译：具有各种直链淀粉含量的天然和改性大麦淀粉的分子结构和理化性质。
6. Physicochemical thermal and rheological properties of starches isolated from malting barley varieties [O] . Karolina Pycia, Dorota Gałkowska, Lesław Juszczak, 2015

机译：从麦芽大麦品种中分离出来的淀粉的理化热和流变特性
7. A COMPARISON OF THE STARCHES FROM BARLEY AND MALTED BARLEY [O] . C. T. Greenwood, J. Thomson 1959

机译：从大麦和麦芽麦基大麦的淀粉比较
8. Industry and Trade Summary: Milled Grains, Malts, and Starches [R] . 1998

机译：工业和贸易摘要：磨碎的谷物，麦芽和淀粉

FURTHER STUDIES ON THE STARCHES FROM BARLEY AND MALTED BARLEY: COMPARISON OF STARCHES FROM THE PROXMAL AND DISTAL HALVES OF THE GRAIN

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