Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume5/issue1/7_1_2006.pdf
Issue 5 (1) 2006 pp. 87-96
Anna Nowotna, Halina Gambuś, Peter Liebhard, Werner Praznik, Rafał Ziobro, Wiktor Berski, Jan Krowontka
CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES
Abstract 4 Austrian varieties of rye (‘Walstaudenroggen’, ‘Echo’, ‘Schlager’ and ‘Esprit’) and one Polish variety (‘Dańkowskie Złote’) were investigated. There were differences in grains composition as well as in starch properties. Among all varieties, the best one ‘Waldstaudenroggen’ was distinguished due to a high content of soluble carbohydrates, low level of amylose and high molecular mass of starch. Basing on those permises it was found, that the mentioned above properties, influenced high quality of rye variety. Despite growing in different climatical conditions, the Polish variety ‘Dańkowskie Złote’ did not differ in the analysed features from the Austrian ones.
Keywords: carbohydrate fractions, starch, rye varieties
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume5/issue1/7_1_2006.pdf
For citation:
| MLA | Nowotna, Anna, et al. "CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES." Acta Sci.Pol. Technol. Aliment. 5.1 (2006): 87-96. |
| APA | Nowotna A., Gambuś H., Liebhard P., Praznik W., Ziobro R., Berski W., Krawontka J. (2006). CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES. Acta Sci.Pol. Technol. Aliment. 5 (1), 87-96 |
| ISO 690 | NOWOTNA, Anna, et al. CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES. Acta Sci.Pol. Technol. Aliment., 2006, 5.1: 87-96. |