The effect of sodium dodecylsulfate on gelatinization and gelation properties of wheat and potato starches

Food Hydrocolloids

Volumn 12, Issue 2, 1998, Pages 151-158

  Svensson, Erik ^a   Autio, Karin ^b   Eliasson, Ann Charlotte ^b  

^a LUND UNIVERSITY   (Sweden)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; GELATION; SODIUM DODECYL SULFATE; STARCH;

BRIGHT-FIELD MICROSCOPY; DIFFERENTIAL SCANNING CALORIMETRIC; DYNAMIC RHEOLOGICAL MEASUREMENTS; FORMING PROPERTIES; GELATINISATION; GELATINIZATION PROPERTIES; GELATION PROPERTIES; POTATO STARCHES; SODIUM DODECYL SULPHATE; WHEAT STARCH;

ENTHALPY;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 0038901719     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00010-1     Document Type: Article

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