Gelatinization and Retrogradation Properties of Native and Hydroxypropylated Crosslinked Tapioca Starches with Added Sucrose and Sodium Chloride

International Journal of Food Properties

Volumn 11, Issue 4, 2008, Pages 858-864

  Thirathumthavorn, D ^a   Trisuth, T ^a  

^a SILPAKORN UNIVERSITY   (Thailand)

Author keywords

Gelatinization; Hydroxypropylated crosslinked starch; Retrogradation; Sodium chloride; Sucrose; Tapioca starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; LASER INTERFEROMETRY; SODIUM; SODIUM CHLORIDE; SUGAR (SUCROSE);

GELATINIZATION; HYDROXYPROPYLATED CROSSLINKED STARCH; RETROGRADATION; SUCROSE; TAPIOCA STARCH;

STARCH;

MANIHOT ESCULENTA;

EID: 57049148507     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701659567     Document Type: Article

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