Physico-chemical properties of flour and starch from jackfruit seeds (Artocarpus heterophyllus Lam.) compared with modified starches

International Journal of Food Science and Technology

Volumn 39, Issue 3, 2004, Pages 271-276

  Mukprasirt, Amornrat ^a   Sajjaanantakul, Kamontip ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

Author keywords

Flour; Jackfruit; Modified starch; Pasting properties; Thermal properties

Indexed keywords

GELATINIZATION; JACKFRUITS; MODIFIED STARCH; PASTING PROPERTIES;

CHEMICAL MODIFICATION; COLOR; COMPOSITION; FOOD PROCESSING; GELATION; PARTICLE SIZE ANALYSIS; SEED; SHEAR STRENGTH; SOLUBILITY; STARCH; SWELLING; THERMODYNAMIC PROPERTIES; VISCOSITY;

FRUITS;

ARTOCARPUS; ARTOCARPUS ALTILIS; ARTOCARPUS HETEROPHYLLUS;

EID: 1542345479     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00781.x     Document Type: Article

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