Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy

Carbohydrate Polymers

Volumn 42, Issue 2, 2000, Pages 149-158

  Demiate, I M ^a   Dupuy, N ^b   Huvenne, J P ^b   Cereda, M P ^c   Wosiacki, G ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b UNIVERSITÉ DES SCIENCES ET TECHNOLOGIES DE LILLE   (France)

^c Centro de Raizes Tropicais   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; DEGRADATION; DRYING; FOOD PROCESSING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MOLECULAR STRUCTURE; OXIDATION;

CASSAVA STARCHES;

STARCH;

MANIHOT ESCULENTA;

EID: 0342854318     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(99)00152-6     Document Type: Article

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