Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools

Food Chemistry

Volumn 89, Issue 4, 2005, Pages 541-548

  Sandhu, Kawaljit Singh ^a   Singh, Narpinder ^a   Malhi, Nachhattar Singh ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Amylose; Corn crosses; Physicochemical; Syneresis; Thermal

Indexed keywords

AMYLOSE; STARCH;

ARTICLE; CORN; CORRELATION ANALYSIS; CORRELATION COEFFICIENT; CROSS REACTION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOOD BIOTECHNOLOGY; GELATINIZATION; GERMINATION; GLASS TRANSITION TEMPERATURE; LEUKOCYTE; MASS SPECTROMETRY; PASTE; PHASE SEPARATION; PHYSICAL CHEMISTRY; POWER SPECTRUM; PROTEIN CONTENT; SOLUBILITY; SYNTHESIS; TEMPERATURE DEPENDENCE; THERMODYNAMICS;

ZEA MAYS;

EID: 4544308951     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.007     Document Type: Article

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