Functional properties of yam bean (Pachyrhizus erosus) starch

Bioresource Technology

Volumn 89, Issue 1, 2003, Pages 103-106

  Melo E A ^a   Stamford, T L M ^a   Silva, M P C ^a   Krieger, N ^b   Stamford, N P ^b  

^a UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO   (Brazil)

^b NONE

Author keywords

Rheological properties; Tuber starch; Viscosity profile

Indexed keywords

CROPS; EXTRACTION; SWELLING;

GELATINIZATION;

STARCH;

STARCH;

LEGUME;

ARTICLE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; COOKING; GELATINIZATION; MOLECULAR STABILITY; NONHUMAN; PRIORITY JOURNAL; SPECIES COMPARISON; TEMPERATURE; VISCOSITY; YAM;

DIOSCOREA ALATA; MANIHOT ESCULENTA; PACHYRHIZUS EROSUS; PHASEOLUS (ANGIOSPERM);

EID: 0242669225     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0960-8524(02)00313-9     Document Type: Article

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