Rheological properties of dispersions of spherulites from jet-cooked high-amylose corn starch and fatty acids

Cereal Chemistry

Volumn 86, Issue 1, 2009, Pages 76-81

  Byars, Jeffrey A ^a   Fanta, George F ^a   Felker, Frederick C ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; PALMITIC ACID; RHEOLOGY; STARCH;

CORN STARCH; FLOW PROPERTIES; HIGH AMYLOSE; INCLUSION COMPLEX; JET COOKED; PROPERTY; RHEOLOGICAL PROPERTY; SPHERICAL PARTICLE; STEAM JET; SUBMICRON;

DISPERSIONS;

ZEA MAYS;

EID: 62449295506     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-1-0076     Document Type: Article

References (12)

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