1. Ordu Üniversitesi Açık Arşiv Sistemi
  2. FAKÜLTELER
  3. Ziraat Fakültesi
  4. Gıda Mühendisliği
Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1514
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dc.contributor.authorHamaker, Bruce R.-
dc.contributor.authorShen, Xinyu-
dc.contributor.authorTuncil, Yunus E.-
dc.date.accessioned2022-08-16T05:15:39Z-
dc.date.available2022-08-16T05:15:39Z-
dc.date.issued2019-
dc.identifier.urihttp://doi.org/10.1016/B978-0-12-811971-6.00011-5-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1514-
dc.description.abstractCorn carbohydrates, in terms of both role in the kernel and functional use, can be divided into two general classes, (1) the endosperm starch and (2) nonstarch polysaccharides of cell walls contained in both the endosperm and bran layers. There also exist some small sugars in the mature kernel, but in amount, technologically and nutritionally, they are not important. Starch is the major carbohydrate and makes up around 85% of the kernel endosperm weight and 72% of the total kernel weight...en_US
dc.language.isoengen_US
dc.publisherWOODHEAD PUBL LTD, ABINGTON HALL ABINGTON, CAMBRIDGE CB1 6AH, CAMBS, ENGLANDen_US
dc.relation.isversionof10.1016/B978-0-12-811971-6.00011-5en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAMYLOPECTIN FINE-STRUCTURE; SLOWLY DIGESTIBLE STARCH; IN-VITRO FERMENTATION; PLANT-CELL WALLS; MAIZE ZEA-MAYS; CORN FIBER GUM; THERMAL-PROPERTIES; DIETARY FIBER; BOWEL FUNCTION; ALKALINE EXTRACTIONen_US
dc.titleCarbohydrates of the Kernelen_US
dc.typearticleen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.identifier.startpage305en_US
dc.identifier.endpage318en_US
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