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Dextrinization of maize

Fig. 22.— Relationship between Amylolytic Index, Reducing Sugars, and Solubility of Dextrin, and Time of Dextrinization of Maize Starch in the Process Involving Alum. [Curves from 1 to 5 correspond to temperatures of the process which decrease regularly from 180 to 140 ° in decimal ranges, respectively.]... Fig. 22.— Relationship between Amylolytic Index, Reducing Sugars, and Solubility of Dextrin, and Time of Dextrinization of Maize Starch in the Process Involving Alum. [Curves from 1 to 5 correspond to temperatures of the process which decrease regularly from 180 to 140 ° in decimal ranges, respectively.]...
See other pages where Dextrinization of maize is mentioned: [Pg.384]    [Pg.493]   
See also in sourсe #XX -- [ Pg.22 , Pg.493 ]



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3- Dextrine

Dextrin

Dextrinated

Dextrinization

Maize

Of dextrins

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