Assessment of some parameters involved in the gelatinization and retrogration of starch

Food Chemistry

Volumn 66, Issue 2, 1999, Pages 181-187

  García Alonso, Alejandra ^a   Jiménez Escrig, Antonio ^a   Martín Carrón, Nuria ^b   Bravo, Laura ^a   Saura Calixto, Fulgencio ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTIN; AMYLOSE; POTATO STARCH; STARCH;

ARTICLE; CHEMICAL MODIFICATION; CORN; FERMENTATION; FOOD PROCESSING; GELATINIZATION; PH; PROCESS CONTROL; RICE; TEMPERATURE; WHEAT;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0345034620     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00261-1     Document Type: Article

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