Starch based spherical aggregates: Reconfirmation of the role of amylose on the stability of a model flavouring compound, vanillin

Carbohydrate Polymers

Volumn 50, Issue 3, 2002, Pages 279-282

  Tari, Tejashree A ^a   Singhal, Rekha S ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Amaranth starch amylose blend; Bonding agent; Entrapped vanillin; Gum Arabic; Spherical aggregates

Indexed keywords

CHEMICAL BONDS; FLAVORS; POROUS MATERIALS; REACTION KINETICS;

BONDING AGENTS;

STARCH;

EID: 0037112801     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(02)00033-4     Document Type: Article

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