Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 7, 2005, Pages 2717-2725

  Charles, Albert L ^a   Chang, Yung H ^b   Ko, Wen C ^c   Sriroth, Klanaroth ^d   Huang, Tzou C ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

^c DA YEH UNIVERSITY   (Taiwan)

^d KASETSART UNIVERSITY   (Thailand)

Author keywords

Amylopectin; Cassava; Debranched starch; Resistant starch; Swelling power; Viscosity

Indexed keywords

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CASSAVA; CULTIVAR; GEL; GELATINIZATION; GENOTYPE; NONHUMAN; SHEAR STRENGTH; VISCOELASTICITY; VISCOSITY;

AMYLOPECTIN; AMYLOSE; CHEMISTRY, PHYSICAL; ELASTICITY; GELS; MANIHOT; MOLECULAR STRUCTURE; STARCH; VISCOSITY;

MANIHOT ESCULENTA;

EID: 16344388748     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048376+     Document Type: Article

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