Correlation between the compositional and pasting properties of various potato starches

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 164-172

  Zaidul, I S M ^a   Yamauchi, H ^a   Takigawa, S ^a   Matsuura Endo, C ^a   Suzuki, T ^a   Noda, T ^a  

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

Author keywords

Compositional properties; Correlations; Pasting properties; Potato starches

Indexed keywords

AMYLOSE; PHOSPHORUS; POTATO STARCH;

ARTICLE; CHEMICAL COMPOSITION; CORRELATION COEFFICIENT; FOOD PROCESSING; PARTICLE SIZE; POTATO; TEMPERATURE; VISCOSITY;

SOLANUM TUBEROSUM;

EID: 34347345101     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.061     Document Type: Article

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