Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin

Carbohydrate Polymers

Volumn 70, Issue 1, 2007, Pages 112-122

  Gunaratne, Anil ^a   Ranaweera, Somathilaka ^b   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b UNIVERSITY OF SRI JAYEWARDENEPURA   (Sri Lanka)

Author keywords

Amylose lipid complex; Polyhydroxy compounds; Starch properties

Indexed keywords

AMYLOSE LEACHING; AMYLOSE LIPID COMPLEX; POLYHYDROXY COMPOUNDS; STARCH PROPERTIES;

CYCLODEXTRINS; GLUCOSE; GLYCEROL; LEACHING; SUGAR (SUCROSE); SWELLING;

STARCH;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 34547122905     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2007.03.011     Document Type: Article

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