Physical properties and gelation behavior of a low-amylopectin maize starch and other high-amylose maize starches

Journal of Cereal Science

Volumn 27, Issue 3, 1998, Pages 301-314

  Case, S E ^a,c   Capitani, T ^c   Whaley, J K ^c   Shi, Y C ^c   Trzasko, P ^c   Jeffcoat, R ^c   Goldfarb, H B ^b  

^a Kraft Foods   (United States)

^b Dial Corporation   (United States)

^c NATIONAL STARCH AND CHEMICAL COMPANY   (United States)

Author keywords

Fracture properties; Gelation; High amylose starch

Indexed keywords

ZEA MAYS;

EID: 0002535816     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0164     Document Type: Article

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