Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto

Food Science and Technology International

Volumn 6, Issue 5, 2000, Pages 371-378

  Calzetta Resio, A N ^a   Tolaba, M P ^a   Suarez, C ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

amaranth; gelatinization; solubility; starch; swelling power

Indexed keywords

EID: 0042396083     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600503     Document Type: Article

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