Gelatinizing, pasting, and gelling properties of potato and amaranth starch mixtures

Cereal Chemistry

Volumn 84, Issue 1, 2007, Pages 22-29

  Gunaratne, Anil ^a   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; LEACHING; STARCH; VISCOSITY;

%MOISTURE; AMARANTHUS; AMYLOSE LEACHING; BREAK DOWN; GELLING PROPERTIES; INDIVIDUAL COMPONENTS; NON-ADDITIVE; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; SWELLING FACTOR;

MOISTURE;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS; SOLANUM TUBEROSUM;

EID: 33846820170     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-1-0022     Document Type: Article

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