Studies on functional properties of borassus starch from fresh germinating nuts of giginya (Borassus aethiopum) palm

Food Hydrocolloids

Volumn 22, Issue 2, 2008, Pages 298-304

  Barminas, J T ^a,b   Onen, A I ^b   Williams, E T ^b   Zaruwa, M Z ^b   Mamuru, S A ^b   Haggai, D ^c  

^a MODIBBO ADAMA UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b Adamawa State University   (Nigeria)

^c Department of Basic Sciences   (Nigeria)

Author keywords

Borassus aethiopum Starch; Enthalpy of gelatinization; Gelatinization; Pasting properties; Setback viscosity; Swelling power

Indexed keywords

DIGITAL STORAGE; ENTHALPY; FOOD PRODUCTS; FOOD STORAGE; GELATION; SOLUBILITY; VISCOSITY;

BORASSUS AETHIOPUM STARCH; BREAKDOWN VISCOSITY; ENTHALPY OF GELATINIZATION; GELATINISATION; GELATINIZATION TEMPERATURE; PASTING PROPERTY; SETBACK VISCOSITY; SWELLING POWER; WATER BINDING CAPACITY;

STARCH;

BORASSUS; BORASSUS AETHIOPUM;

EID: 34547850143     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.11.018     Document Type: Article

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