Aggregation in cooked maize starch

Carbohydrate Polymers

Volumn 50, Issue 4, 2002, Pages 387-392

  Herrera Gomez A ^a   Canonico Franco M ^b   Ramos, G ^c   Pless, R C ^c  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Aggregation; Cluster; Size distribution; Starch; Swelling

Indexed keywords

AGGLOMERATION; GRANULAR MATERIALS; LIGHT SCATTERING; ORGANIC SOLVENTS; PARTICLE SIZE ANALYSIS; SWELLING; THERMAL EFFECTS;

MAIZE STARCH;

STARCH;

ZEA MAYS;

EID: 0036883824     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(02)00054-1     Document Type: Article

References (8)

1. Particle size distribution of break, sizing, and middling wheat flours by laser diffraction
2. Changes in corn and sorghum during nixtamalization and tortilla baking
3. Starch characterization of nixtamalized corn flour
4. Corn tortillas: Evaluation of corn cooking procedures
5. A study of heat capacity of starch/water mixtures
6. Fractionation and composition of commercial corn masa
7. Analytical techniques for understanding nixtamalized corn flour: Particle size and functionality relationships in a masa flour sample