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Volumn 49, Issue 2, 1997, Pages 49-53

Functional properties of cassava (Manihot esculents crantz) starch modified by physical methods

Author keywords

[No Author keywords available]

Indexed keywords

MANIHOT; MANIHOT ESCULENTA;

EID: 0012658521     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.19970490203     Document Type: Article
Times cited : (14)

References (12)
  • 1
    • 0000980588 scopus 로고
    • Modified food starches: Why, what, where, and how
    • Light, J. M.: Modified food starches: Why, what, where, and how. Cereal Foods World 35 (1990), 1081, 1082, 1084, 1085, 1087, 1088, 1090-1092.
    • (1990) Cereal Foods World , vol.35 , pp. 1081
    • Light, J.M.1
  • 2
    • 0002343254 scopus 로고
    • Extrusion processing of starch
    • Developments, Eds. R. J., Alexander and H. F. Zobel. The American Association of Cereal Chemists. Minnesota
    • Harper, J. M.: Extrusion processing of starch, in: in Developments, in: Carbohydrate Chemistry. Eds. R. J., Alexander and H. F. Zobel. The American Association of Cereal Chemists. Minnesota, 1992, pp. 37-643.
    • (1992) Carbohydrate Chemistry , pp. 37-643
    • Harper, J.M.1
  • 3
    • 0002633769 scopus 로고
    • Swelling power and solubility of granular starches
    • Ed. L. R. Whistler. Academic Press. New York
    • Schoch, T. J.: Swelling power and solubility of granular starches, in: Methods in Carbohydrate Chemistry. Ed. L. R. Whistler. Academic Press. New York 1964, Vol. IV, pp. 106-108.
    • (1964) Methods in Carbohydrate Chemistry , vol.4 , pp. 106-108
    • Schoch, T.J.1
  • 4
    • 0006366011 scopus 로고
    • The American Association of Cereals Chemists, Minnesota
    • A.A.C.C.: Cereal Laboratory Methods, 8th., The American Association of Cereals Chemists, Minnesota, 1993.
    • (1993) Cereal Laboratory Methods, 8th.
  • 5
    • 84987172416 scopus 로고
    • Physicochemical properties of starch of intermediate-amylose and waxy rices differing in grain quality
    • Merca, F. E., and B. O. Juliano: Physicochemical properties of starch of intermediate-amylose and waxy rices differing in grain quality. Starch/Stärke 33 (1981), 253-260.
    • (1981) Starch/Stärke , vol.33 , pp. 253-260
    • Merca, F.E.1    Juliano, B.O.2
  • 6
    • 0000246452 scopus 로고    scopus 로고
    • Characterization and analysis of starches
    • Eds. R. L. Whistler and E. F. Paschall. Academic Press. New York, Chap. XXV
    • Smith, R. J.: Characterization and analysis of starches, in: Starch: Chemistry and Technology. Eds. R. L. Whistler and E. F. Paschall. Academic Press. New York, Vol. II. Chap. XXV, pp.569-635.
    • Starch: Chemistry and Technology , vol.2 , pp. 569-635
    • Smith, R.J.1
  • 7
    • 0002109284 scopus 로고
    • Formation of amylose-lipid complexes by twin-screw extrusion cooking of manioc starch
    • Mercier, C., R. Charbonnière, J. Grébaut, and J. F. de la Guerivière: Formation of amylose-lipid complexes by twin-screw extrusion cooking of manioc starch. Cereal Chem. 57 (1980), 4-9.
    • (1980) Cereal Chem. , vol.57 , pp. 4-9
    • Mercier, C.1    Charbonnière, R.2    Grébaut, J.3    De La Guerivière, J.F.4
  • 8
    • 84985258718 scopus 로고
    • Effect of extrusion variables on cassava extrudates
    • Badrie, N., and W. A. Mellowes: Effect of extrusion variables on cassava extrudates. J. Food Sci. 56 (1991), 1334-1337.
    • (1991) J. Food Sci. , vol.56 , pp. 1334-1337
    • Badrie, N.1    Mellowes, W.A.2
  • 9
    • 84985285754 scopus 로고
    • Changes in the starch fraction during extrusion-cooking of corn
    • Gómez, M. H., and J. M. Aguilera: Changes in the starch fraction during extrusion-cooking of corn. J. Food Sci. 48 (1983), 378-381.
    • (1983) J. Food Sci. , vol.48 , pp. 378-381
    • Gómez, M.H.1    Aguilera, J.M.2
  • 10
    • 84985275109 scopus 로고
    • A physicochemical model for extrusion of corn starch
    • Gómez, M. H., and J. M. Aguilera: A physicochemical model for extrusion of corn starch. J. Food Sci. 49 (1984), 40-43, 63.
    • (1984) J. Food Sci. , vol.49 , pp. 40-43
    • Gómez, M.H.1    Aguilera, J.M.2
  • 11
    • 0000953952 scopus 로고
    • Extrusion cooking and drum drying of wheat starch. I. Physical and macromolecular modifications
    • Colonna, P., J. Doublier, J. P. Melcion, F. de Monredon, and C. Mercier: Extrusion cooking and drum drying of wheat starch. I. Physical and macromolecular modifications. Cereal Chem. 61 (1984), 538-543.
    • (1984) Cereal Chem. , vol.61 , pp. 538-543
    • Colonna, P.1    Doublier, J.2    Melcion, J.P.3    De Monredon, F.4    Mercier, C.5
  • 12
    • 0001311218 scopus 로고
    • Extrusion cooking and drum drying of wheat starch. II. Rheological characterization of starch pastes
    • Doublier, J. L., P. Colonna, and C. Mercier: Extrusion cooking and drum drying of wheat starch. II. Rheological characterization of starch pastes. Cereal Chem. 63 (1986), 240-246.
    • (1986) Cereal Chem. , vol.63 , pp. 240-246
    • Doublier, J.L.1    Colonna, P.2    Mercier, C.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.