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Food Chemistry

Volumn 76, Issue 4, 2002, Pages 455-459

Resistant starch formation does not parallel syneresis tendency in different starch gels

(5) Tovar, Juscelino a Melito, Carmelo a Herrera, Edgar a Rascón, Ana a Pérez, Elevina b

a FACULTAD DE CIENCIAS (Venezuela)

b UNIVERSIDAD CENTRAL DE VENEZUELA (Venezuela)

Author keywords

Gel ageing; Resistant starch; Retrogradation; Starch gels; Syneresis

Indexed keywords

AMYLOSE; STARCH; WATER;

ARTICLE; CEREAL; COMPARATIVE STUDY; CRYOPRESERVATION; GELATINIZATION; HYDRATION; LEGUME; MAIZE; PLANT ROOT; RICE; SORGHUM;

ARRACACIA; ARRACACIA XANTHORRHIZA; CANAVALIA ENSIFORMIS; LENS CULINARIS; PHASEOLUS (ANGIOSPERM); XANTHORHIZA; ZEA MAYS;

EID: 0036184029 PISSN: 03088146 EISSN: None Source Type: Journal
DOI: 10.1016/S0308-8146(01)00306-5 Document Type: Article

Times cited : (56)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.