Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends

Food Research International

Volumn 41, Issue 5, 2008, Pages 552-561

  Puncha arnon, Santhanee ^a   Pathipanawat, Worayudh ^b   Puttanlek, Chureerat ^c   Rungsardthong, Vilai ^d   Uttapap, Dudsadee ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b Rayong Field Crops Research Center   (Thailand)

^c SILPAKORN UNIVERSITY   (Thailand)

^d KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

Author keywords

Blend; Canna; Mixture; Pasting; Physicochemical properties; Starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GRAIN SIZE AND SHAPE; POLYMER BLENDS; REACTION KINETICS;

CANNA; GRANULE SIZE; PASTING; PHYSICOCHEMICAL PROPERTIES;

STARCH;

SOLANUM TUBEROSUM; VIGNA RADIATA VAR. RADIATA;

EID: 44549084627     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.03.012     Document Type: Article

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