Gelatinization and solubility of corn starch during heating in excess water: New insights

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 10, 2006, Pages 3712-3716

  Ratnayake, Wajira S ^a   Jackson, David S ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Gelatinization; Starch

Indexed keywords

AMYLOPECTIN; AMYLOSE; STARCH; WATER;

ARTICLE; CHEMISTRY; GEL; HEATING; MAIZE; SOLUBILITY; SOLUTION AND SOLUBILITY;

AMYLOPECTIN; AMYLOSE; GELS; HEATING; SOLUBILITY; SOLUTIONS; STARCH; WATER; ZEA MAYS;

ZEA MAYS;

EID: 33744941055     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0529114     Document Type: Article

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