Volume 8
Issue 3/volume8
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume8/issue3/volume8/art-18.html
PHASE TRANSITIONS OF POTATO STARCH HYDROLYSATES DIFFERING IN BRANCHING CHARACTERISTICS
Rafał Ziobro1, Halina Gambu¶1, Dorota Gumul1, Werner Praznik2, Tomasz Jankowski3
1 Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
2 Institute of Chemistry,
University of Agricultural Sciences, Wien, Austria
3 Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
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Key words:
starch hydrolysates, enzymatic hydrolysis
.
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Rafał Ziobro
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
email: rrziobro@cyf-kr.edu.pl
Halina Gambu¶
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Dorota Gumul
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 71
Fax: (+48 12) 662 47 47
email: rrgumul@cyf-kr.edu.pl
Werner Praznik
Institute of Chemistry,
University of Agricultural Sciences, Wien, Austria
Muthgasse 18, A-1190 Wien, Austria
Tomasz Jankowski
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland
Phone: 061 846 60 04
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.