Properties of starches modified by different acids

International Journal of Food Properties

Volumn 11, Issue 3, 2008, Pages 495-507

  Singh, V ^a,b   Ali, S Z ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Alkali fluidity number; Cereal; Intrinsic viscosity; Legume; Millet; Non granular and granular starches; Root and tuber starches

Indexed keywords

ACIDS; FOOD PROCESSING; IODINE;

BINDING CAPACITIES; CHICK PEAS; FINGER MILLET STARCH; FINGER MILLETS; GREEN GRAM; INTRINSIC VISCOSITY (LIMITING VISCOSITY NUMBER); MODIFIED STARCHES; NATIVE STARCH; NUMBER-AVERAGE; POSITIVE CORRELATIONS; STRUCTURAL DIFFERENCES;

STARCH;

CICER ARIETINUM; ELEUSINE CORACANA; MANIHOT ESCULENTA; PISUM SATIVUM; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 47949094843     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802083774     Document Type: Article

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