Physico-chemical and functional properties of starches separated from Bombay halwa, a traditional Indian confection

Journal of Food Science and Technology

Volumn 33, Issue 2, 1996, Pages 116-120

  Jeyarani, T ^a   Yella Reddy, S ^a   Prabhakar, J V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Acid modified starch; Bombay halwa; Indian traditional sweet; Physico chemical properties; Starch; Tartaric acid

Indexed keywords

DEGRADATION; GEL PERMEATION CHROMATOGRAPHY; IODINE; PHYSICAL PROPERTIES; POLYMERIZATION; SEPARATION; SOLUBILITY; SWELLING; VISCOSITY;

AMYLOPECTIN; AMYLOSE; BOMBAY HALWA; DEXTRIN; GLUTEN; MAIZE; WHEAT FLOUR;

STARCH;

EID: 0030103535     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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