Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz)

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1212-1220

  Martinez Bustos F ^a   Lopez Soto M ^a,b   San Martin Martinez E ^c   Zazueta Morales, J J ^d   Velez Medina, J J ^a  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^d UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

Ball mill; Cassava; Jicama; Starch

Indexed keywords

GRANULAR MATERIALS; MOISTURE; STARCH; THERMAL EFFECTS; VISCOSITY; WATER ABSORPTION;

CASSAVA; JICAMA; SPEX BALL MIXER MILL; WATER ABSORPTION INDEX (WAI); WATER SOLUBILITY INDEX (WSI);

MECHANICAL ALLOYING;

DIOSCOREA ALATA; MANIHOT ESCULENTA; PACHYRHIZUS;

EID: 33748794229     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.10.043     Document Type: Article

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