Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization

C R C Critical Reviews in Food Science and Nutrition

Volumn 20, Issue 4, 1984, Pages 249-273

  Lund, Daryl ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; GELATIN; IODINE; STARCH; WATER;

DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; MATHEMATICS; METABOLISM; REVIEW; RICE; TEMPERATURE; TIME; VISCOSITY; WHEAT; X RAY DIFFRACTION;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; FOOD HANDLING; GELATIN; INDICATORS AND REAGENTS; IODINE; MATHEMATICS; ORYZA SATIVA; STARCH; SUPPORT, NON-U.S. GOV'T; TEMPERATURE; TIME FACTORS; TRITICUM; VISCOSITY; WATER; X-RAY DIFFRACTION;

EID: 0021120224     PISSN: 00990248     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408398409527391     Document Type: Article

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