Jet cooking of waxy maize starch: Solution rheology and molecular weight degradation of amylopectin

Cereal Chemistry

Volumn 80, Issue 1, 2003, Pages 87-90

  Byars, Jeffrey A ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH;

CONCENTRATED SOLUTION; INTRINSIC VISCOSITY; JET COOKED; MECHANICAL DEGRADATION; MOLECULAR WEIGHT DEGRADATION; PROCESSING CONDITION; SOLUTION RHEOLOGY; STARCH SOLUTIONS; STEAM JET; WAXY MAIZE STARCH;

VISCOSITY;

AMYLOPECTIN; STARCH;

ARTICLE; CEREAL; COOKING; FLOW KINETICS; FLOW RATE; MAIZE; MOLECULAR WEIGHT; NONHUMAN; TEMPERATURE; VISCOSITY; WATER VAPOR;

ZEA MAYS;

EID: 0037244910     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.1.87     Document Type: Article

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