Publications by authors named "Paul Larry Phelan"
J Agric Food Chem
September 2012
Article Synopsis
- The study aimed to compare the gelatinization properties and molecular composition of starches from organic and conventional spelt through various analytical methods.
- Results indicated no significant difference in gelatinization properties between organic and conventional spelt, with gelatinization temperatures averaging 62.4 °C.
- Despite similarities in amylose and amylopectin molecular weights overall, there was a notable difference in amylopectin molecular weight when both starch types were compared, suggesting organic spelt starch could be a potential substitute for conventional starch.
