Thermal analysis of mixtures of wheat flour and potato starches

Food Hydrocolloids

Volumn 22, Issue 4, 2008, Pages 499-504

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

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

Author keywords

Gelatinization characteristics; Mixture; Potato starch; Wheat flour

Indexed keywords

CYCLODEXTRINS; GELATION; STARCH; THERMOANALYSIS;

AMYLOSE CONTENT; CONTROL SAMPLES; GELATINISATION; GELATINIZATION CHARACTERISTICS; PEAK TEMPERATURES; POTATO STARCHES; TEMPERATURE VALUES; WHEAT FLOURS; WHEAT GLUTEN;

DIFFERENTIAL SCANNING CALORIMETRY;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 38849189294     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.003     Document Type: Article

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