Interaction of wheat and rice starches with yellow mustard mucilage

Food Hydrocolloids

Volumn 17, Issue 6, 2003, Pages 863-869

  Liu, Huijuin ^a   Eskin, N A Michael ^a   Cui, Steve W ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Gelatinization; Retrogradation; Rheological properties; Starches interactions; Syneresis; Yellow mustard mucilage

Indexed keywords

STARCH;

ADHESION; BRASSICA; CHEMICAL INTERACTION; CONFERENCE PAPER; ENTHALPY; FLOW KINETICS; GELATINIZATION; HARDNESS; MELTING POINT; MUCILAGE; PHASE TRANSITION; RICE; TEMPERATURE; VISCOELASTICITY; WHEAT;

PHASEOLUS (ANGIOSPERM); SINAPIS ALBA; TRITICUM AESTIVUM;

EID: 0141513839     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00107-3     Document Type: Conference Paper

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