Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch

Journal of Food Engineering

Volumn 77, Issue 1, 2006, Pages 41-50

  Pongsawatmanit, Rungnaphar ^a   Temsiripong, Theeranan ^a   Ikeda, Shinya ^b   Nishinari, Katsuyoshi ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b Osaka Prefecture University   (Japan)

Author keywords

Activation energy; Freeze thaw cycle; Rheological properties; Tapioca starch; Xyloglucan

Indexed keywords

ACTIVATION ENERGY; RHEOLOGY; STARCH; THERMODYNAMIC STABILITY;

FREEZE-THAW CYCLE; RHEOLOGICAL PROPERTIES; TAPIOCA STARCH; XYLOGLUCAN;

SEED;

ACTIVATION ENERGY; RHEOLOGY; SEEDS; STARCH; THERMODYNAMICS;

MANIHOT ESCULENTA; TAMARINDUS INDICA;

EID: 33646714135     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.017     Document Type: Article

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