Effect of amylase activity on starch paste viscosity and its implications for flavor perception

Journal of Texture Studies

Volumn 35, Issue 5, 2004, Pages 511-524

  Ferry, A L ^a   Hort, J ^a   Mitchell, J R ^a   Lagarrigue, S ^b   Pamies, B V ^b  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

BRAIN; ENZYMES; FLAVORS; SHEAR STRESS; STARCH; WATER;

AMYLASE ACTIVITY; MAIZE; RAPID VISCOSITY ANALYZER (RVA); STRESS ELONGATION;

VISCOSITY;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 13844256530     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2004.35503.x     Document Type: Article

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