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1. 1. Barley starch, structure and properties

   University essay from SLU/Dept. of Food Science

   Author : Jenny Eriksson; [2012]
   Keywords : Starch; Amylose; Amylopectin; Viscosity; Limit dextrins; Stärkelse; Amylos; Amylopektin; Viskositet; Limit dextrin;

   Abstract : Starch is a naturally occurring substance in most plants and is used as energy storage. It is a component that mainly consists of amylose and amylopectin. Together they build a complex pattern which gives starch its specific properties. READ MORE