Effect of oil content and pH on the physicochemical properties of corn starch-soybean oil composites

Cereal Chemistry

Volumn 80, Issue 2, 2003, Pages 154-158

  Garzon G A ^a   Gaines, C S ^b   Mohamed, A ^a   Palmquist, D E ^a  

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

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GELS; PH; STARCH; VISCOSITY;

CORN STARCH; GEL FIRMNESS; JET COOKED; OIL CONTENTS; PASTE VISCOSITY; PASTING PROPERTY; PH BUFFERS; PHYSICOCHEMICAL PROPERTY; STARCH-LIPID COMPOSITES;

SOYBEAN OIL;

AMYLOSE; CORN OIL; SOYBEAN OIL;

ARTICLE; CORN; ENTHALPY; FOOD COMPOSITION; GEL; NONHUMAN; PASTA; PH; PHYSICAL CHEMISTRY; SOYBEAN; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS;

GLYCINE MAX; ZEA MAYS;

EID: 0037339903     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.2.154     Document Type: Article

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