Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 454-461

  Zarguili, I ^a   Maache Rezzoug, Z ^a   Loisel, C ^b   Doublier, J L ^c  

^a UNIVERSITÉ DE LA ROCHELLE   (France)

^b Universite de Nantes   (France)

^c CEMAGREF   (France)

Author keywords

DIC hydrothermal treatment; DSC; Maize starch; Pregelatinized starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HYDROTHERMAL SYNTHESIS; MOISTURE; PRESSURE DROP; PRESSURE EFFECTS; SUPERCONDUCTING TRANSITION TEMPERATURE; THERMAL EFFECTS;

DIC HYDROTHERMAL TREATMENT; GELATINIZATION PROPERTIES; MAIZE STARCH; PREGELATINIZED STARCH;

STARCH;

ZEA MAYS;

EID: 33745199648     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.07.014     Document Type: Article

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