Effects of phosphorus contents on the gelatinization and retrogradation of potato starch

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Karim, A A ^a   Toon, L C ^a   Lee, V P L ^a   Ong, W Y ^a   Fazilah, A ^a   Noda, T ^b  

^a Universiti Sains Malaysia   (Malaysia)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Gelatinization; Pasting profile; Phosphorus content; Potato starch; Retrogradation

Indexed keywords

AMYLOSE; PHOSPHORUS; STARCH;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; GEL; PHYSICAL CHEMISTRY; POTATO; SOLUBILITY; VISCOSITY;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; GELS; PHOSPHORUS; SOLANUM TUBEROSUM; SOLUBILITY; STARCH; VISCOSITY;

SOLANUM TUBEROSUM;

EID: 33847778091     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00251.x     Document Type: Article

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