Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 1327-1339

  Chiotelli, Eleni ^a   Rolée, Arnaud ^a   Le Meste, Martine ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

DMTA; DSC; ESR; Gelatinization; Starch; Sucrose

Indexed keywords

STARCH; SUCROSE; WATER;

ARTICLE; CARBOHYDRATE ANALYSIS; COOKING; CORN; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRON SPIN RESONANCE; FLOW KINETICS; FOOD ANALYSIS; GELATINIZATION; HEAT TREATMENT; MAGNETIC FIELD; MOISTURE; NONHUMAN; REACTION ANALYSIS; REGRESSION ANALYSIS; THERMODYNAMICS; VISCOELASTICITY; WHEAT;

CALORIMETRY, DIFFERENTIAL SCANNING; COOKERY; ELECTRON SPIN RESONANCE SPECTROSCOPY; REGRESSION ANALYSIS; STARCH; SUCROSE; THERMODYNAMICS; TRITICUM; WATER; ZEA MAYS;

EID: 0034014293     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990817f     Document Type: Article

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