Digestibility of starch of different sorts as affected by cooking / By Edna D. Day.
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| Main Author: | |
|---|---|
| Corporate Authors: | , |
| Format: | Government Document Book |
| Language: | English |
| Published: |
Washington :
Govt. Print. Off,
1908.
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| Series: | Bulletin (United States. Office of Experiment Stations) ;
no. 202. |
| Subjects: |
Table of Contents:
- Introduction. pp. 7.
- Materials, apparatus, and methods used in experimental work. pp. 17.
- Experiments with raw starch. pp. 22.
- Experiments with starch cooked below the boiling temperature. pp. 25.
- Experiments with starch boiled more than five minutes. pp. 30.
- Experiments with starch cooked in a water bath or double boiler. pp. 34.
- Experiments on the digestibility of starch by different diastases. pp. 34.
- Experiments on the digestibility of different preparations of the same kind of starch. pp. 35.
- Additional attempts to identify rose amylose in potato starch. pp. 37.
- The possibility of reversion of tapioca, sago, pearled barley, and rice starch. pp. 38.
- Cornstarch v. wheat starch. pp. 39.
- Deductions and conclusions. pp. 39.