Retrogradation of maize starch after thermal treatment within and above the gelatinization temperature range

Cereal Chemistry

Volumn 74, Issue 3, 1997, Pages 344-351

  Fisher, Dane K ^a   Thompson, Donald B ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; ENTHALPY; GELATION; HEAT TREATMENT; INDUSTRIAL HEATING; SPECIFIC HEAT; THERMAL PROCESSING (FOODS);

ENDOTHERM PEAKS; FINAL TEMPERATURES; GELATINISATION; GELATINIZATION TEMPERATURE; MAIZE STARCH; PEAK TEMPERATURES; STARCH RETROGRADATION; TEMPERATURE RANGE; THE DIFFERENTIAL SCANNING CALORIMETER (DSC); WAXY STARCHES;

DIFFERENTIAL SCANNING CALORIMETRY;

ZEA MAYS;

EID: 0030961218     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.3.344     Document Type: Article

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