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Acta Cientifica Venezolana

Volumn 52, Issue 1, 2001, Pages 62-67

Functional properties of corn, banana and potato starch blends

(4) Bello Perez L A a Meza Leon K a Contreras Ramos, S a Paredes Lopez O a

a INSTITUTO POLITÉCNICO NACIONAL (Mexico)

Author keywords

Functional properties; Physicochemical properties; Starch; Viscosity

Indexed keywords

AMYLOPECTIN; POTATO STARCH; STARCH; WATER;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; CRYSTAL; EVALUATION; FREEZING; HEAT TREATMENT; MOLECULAR STABILITY; PASTE; SAMPLE; TEMPERATURE; THAWING; TIME; VISCOSITY; WATER RETENTION;

CHEMISTRY, PHYSICAL; FOOD HANDLING; SOLANUM TUBEROSUM; STARCH; ZEA MAYS; ZINGIBERALES;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 0034879616 PISSN: 00015504 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (12)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.