| 发明名称 |
Preparation of wheat starch with excellent viscosity stability |
| 摘要 |
Wheat starch which (a) has at least 80% of its peak viscosity 2 minutes after peak viscosity is reached; and (b) has an amylose content of 3% or less. Wheat flour which is of glutinous properties and excellent in viscosity stability is provided. |
| 申请公布号 |
GB2323365(B) |
申请公布日期 |
2001.04.11 |
| 申请号 |
GB19980005342 |
申请日期 |
1998.03.12 |
| 申请人 |
* DIRECTOR GENERAL OF NATIONAL AGRICULTURE RESEARCH CENTER MINISTRY OF AGRICULTURE,FORESTRY AND FISHERIES |
发明人 |
ISAO * YAMAGUCHI;CHIKAKO * OTOBE;TOMOHIKO * USHIYAMA;TAKASHI * YANAGISAWA;HIDEFUMI * SEKO;YOICHI * AMANO;HISASHI * YOSHIDA |
| 分类号 |
A23L1/0522;A23L1/16;C08B30/00;(IPC1-7):C08B30/00 |
主分类号 |
A23L1/0522 |
| 代理机构 |
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