Effect of water content on thermal behaviors of common buckwheat flour and starch

Journal of Food Engineering

Volumn 93, Issue 2, 2009, Pages 242-248

  Zhou, Yu Guang ^a   Li, Dong ^a   Wang, Li Jun ^a   Li, Yebo ^b   Yang, Bing Nan ^c   Bhandari, Bhesh ^d   Chen, Xiao Dong ^a,e   Mao, Zhi Huai ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b OHIO STATE UNIVERSITY   (United States)

^c CHINESE ACADEMY OF AGRICULTURAL MECHANIZATION SCIENCES   (China)

^d UNIVERSITY OF QUEENSLAND   (Australia)

^e MONASH UNIVERSITY   (Australia)

Author keywords

Buckwheat flour; Buckwheat starch; DSC; Water content

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; GELATION; STARCH; THERMAL EFFECTS;

BUCKWHEAT FLOUR; BUCKWHEAT STARCH; CRYSTALLINITY; DSC; EFFECT OF WATERS; GELATINIZATION TEMPERATURES; ICE MELTING; THERMAL BEHAVIORS;

WATER CONTENT;

FAGOPYRUM ESCULENTUM;

EID: 63149169807     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.021     Document Type: Article

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