Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature - A review of the literature

Journal of Food Engineering

Volumn 62, Issue 4, 2004, Pages 365-371

  Turhan, Mahir ^a   Sagol, Sevim ^a  

^a MERSIN UNIVERSITY   (Turkey)

Author keywords

Gelatinization; Gelatinization temperature; Hydration; Hydrothermal treatment; Starch

Indexed keywords

HYDRATION; HYDROTHERMAL SYNTHESIS; MASS TRANSFER; RATE CONSTANTS; SOLUBILITY; STARCH;

GELATINIZATION;

FOOD PRODUCTS;

EID: 0345306125     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00252-8     Document Type: Article

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