Cross-linked resistant starch: Preparation and properties

Cereal Chemistry

Volumn 79, Issue 6, 2002, Pages 819-825

  Woo, K S ^a   Seib, P A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DIMETHYL SULFOXIDE; GELATION; POTASSIUM HYDROXIDE; SODIUM CHLORIDE;

DIETARY FIBRE; GELATINISATION; HIGH AMYLOSE; MUNGBEANS; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH; STARCH PREPARATION; STARCH PROPERTIES; WAXY CORN; WAXY WHEAT;

STARCH;

AMYLASE; DIMETHYL SULFOXIDE; EPICHLOROHYDRIN; PHOSPHORUS OXYCHLORIDE; POTASSIUM HYDROXIDE; REAGENT; SODIUM CHLORIDE; SODIUM DERIVATIVE; SODIUM SULFATE; STARCH; TRIMETAPHOSPHORIC ACID; TRIPOLYPHOSPHATE; UNCLASSIFIED DRUG;

ARTICLE; BANANA; CORN; CROSS LINKING; DIETARY FIBER; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; ENTHALPY; GELATINIZATION; IN VITRO STUDY; MUNG BEAN; OAT; PH; PHOSPHORYLATION; POTATO; RICE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; TAPIOCA; TEMPERATURE; WHEAT; X RAY DIFFRACTION;

MANIHOT ESCULENTA; PHASEOLUS (ANGIOSPERM); SOLANUM TUBEROSUM; TRITICUM AESTIVUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 0036841399     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.6.819     Document Type: Article

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