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Carbohydrate Polymers

Volumn 47, Issue 4, 2002, Pages 331-340

Comparison of potato amylopectin starches and potato starches - Influence of year and variety

(6) Svegmark, K a Helmersson, K a Nilsson, G a,b Nilsson, P O a Andersson, R c Svensson, E b

a Lyckeby Stärkelsen (Sweden)

b LUND UNIVERSITY (Sweden)

c SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES (Sweden)

Author keywords

Brabender viscosity; Crystallinity; DSC; Heat moisture treatment; Potato; Potato amylopectin starch; Starch; Swelling capacity

Indexed keywords

CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSIONS; ENTHALPY; GELATION; HEAT TREATMENT; MOISTURE; SWELLING; X RAY DIFFRACTION ANALYSIS;

ANALYSIS OF VARIANCE (ANOVA); BRABENDER VISCOGRAPH;

STARCH;

SOLANUM TUBEROSUM;

EID: 0036497422 PISSN: 01448617 EISSN: None Source Type: Journal
DOI: 10.1016/S0144-8617(01)00174-6 Document Type: Article

Times cited : (54)

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