Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time

Starch/Staerke

Volumn 56, Issue 5, 2004, Pages 181-189

  Choi, Sung Gil ^a   Kerr, William L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Cross linking; Granule size; Hydroxypropylation; Swelling; Wheat starch

Indexed keywords

CROPS; CROSSLINKING; GRANULAR MATERIALS; HEATING; SUBSTITUTION REACTIONS; SWELLING; THERMAL EFFECTS;

GRANULE SIZE; HYDROXYPROPYLATION; SHEAR-THINNING; WHEAT STARCH;

STARCH;

TRITICUM AESTIVUM;

EID: 2542501403     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200300233     Document Type: Article

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