Cereal Starch normally contains 20-30% amylose and 55-75% amylopectin. Please correct the info in the first slide. Thanks.
@DNAFOOD4 жыл бұрын
Great efforts
@deepalibasumataryboro75255 жыл бұрын
No explanation nothing . What is the use of teaching, if you only dictate . Anyone can write for their presentation and read it out .
@muhmmadshafiq39202 жыл бұрын
Hello Sir, I want to know whether the molar ratio of sugar links can be calculated through methylation analysis. If so, how to calculate it?
@ramona282973 жыл бұрын
Can anybody share links of research articles on effect of storage temperature on retrogradation of starch and the chemistry related changes of amylose and amylopectin during storage temperature induced retrogradation? I have read some on GS, RG and SD... But just incase there's a book/journal with better research, kindly share the link here. Thanks in advance!
@dishazanwar86014 жыл бұрын
Cereal starches contain about 25% of amylose and 75% amylopectin. This is wrongly stated in the first slide of the presentation.
@DNAFOOD4 жыл бұрын
he is from IIT 😇.
@dishazanwar86014 жыл бұрын
@@DNAFOOD He is very knowledgable but he is human and humans can make mistakes.