Effect of dry heating with ionic gums at controlled pH on starch paste viscosity

Cereal Chemistry

Volumn 80, Issue 2, 2003, Pages 198-202

  Lim, H S ^a   BeMiller, J N ^a   Lim, S T ^b  

^a PURDUE UNIVERSITY   (United States)

^b Korea University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; PH EFFECTS; SODIUM; STARCH; VISCOSITY; XANTHAN GUM;

CARBOXYMETHYL CELLULOSE; DRY-HEATING; PASTE VISCOSITY; POTATO STARCHES; SHEAR STABILITY; SODIUM CARBOXYMETHYLCELLULOSE; STARCH PASTES; VISCOSITY INCREASE; WAXY MAIZE STARCH; WAXY POTATO STARCHES;

SODIUM ALGINATE;

ALGINIC ACID; CARBOXYMETHYLCELLULOSE; STARCH; XANTHAN;

ACIDITY; ALKALINITY; ARTICLE; HEATING; MAIZE; PASTE; PH; POTATO; VISCOSITY;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 0037341479     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.2.198     Document Type: Article

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