Effect of salts on the gelatinization and rheological properties of sago starch

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 8, 1999, Pages 3359-3366

  Ahmad, Fasihuddin B ^a   Williams, Peter A ^a  

^a GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

Differential scanning microscopy; Gelatinization; Gelation; Hofmeister series; Rheology; Sago starch

Indexed keywords

CALCIUM CHLORIDE; IODIDE; LITHIUM CHLORIDE; MAGNESIUM CHLORIDE; STARCH; SULFATE; THIOCYANIC ACID DERIVATIVE;

ARTICLE; CHEMISTRY; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLOW KINETICS; GEL; GELATINIZATION; NONHUMAN; OSCILLATION; PLANT; SPECTROSCOPY; TEMPERATURE;

CALORIMETRY, DIFFERENTIAL SCANNING; GELS; PLANTS, EDIBLE; RHEOLOGY; STARCH;

EID: 0032846264     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981249r     Document Type: Article

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