Effects of cross-linking and low molecular amylose on pasting characteristics of waxy corn starch

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 66-70

  Kurakake, Masahiro ^a   Akiyama, Yoshio ^a   Hagiwara, Hiroshi ^a   Komaki, Toshiaki ^a  

^a FUKUYAMA UNIVERSITY   (Japan)

Author keywords

Amylopectin; Amylose; Cross linking; Epichlorohydrin; RVA; SDS; Waxy corn starch

Indexed keywords

AMYLOPECTIN; AMYLOSE; DODECYL SULFATE SODIUM; EPICHLOROHYDRIN; STARCH;

ANALYZER; ARTICLE; COOLING; GELATINIZATION; PASTE; PHYSICAL CHEMISTRY; VISCOSITY;

ZEA MAYS;

EID: 64449088991     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.006     Document Type: Article

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