Starch from Alberta potatoes: Wet-isolation and some physicochemical properties

Food Research International

Volumn 32, Issue 5, 1999, Pages 355-365

  Vasanthan, T ^a   Bergthaller, W ^b   Driedger, D ^a   Yeung, J ^a   Sporns, P ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b Federal Centre for Cereal   (Germany)

Author keywords

Alberta potatoes; Composition; Fruit water; Physicochemical properties; Starch; Wet fractionation

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOOD ANALYSIS; GELATINIZATION; PHYSICOCHEMICAL CONCEPTS; POTATO; STARCH; VISCOSITY; X RAY DIFFRACTOMETRY;

EID: 0032693717     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00096-4     Document Type: Article

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