Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1947-1957

  Adebowale, K O ^a   Henle, Thomas ^b   Schwarzenbolz, Uwe ^b   Doert, Thomas ^b  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

African yam bean starch; Gelatinisation and retrogradation; Heat moisture treatment and annealing

Indexed keywords

ALKALINITY; ANNEALING; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; MOISTURE; MOISTURE DETERMINATION; SOLUBILITY; VISCOSITY; WATER ABSORPTION;

%MOISTURE; AFRICAN YAM BEAN STARCH; GELATINISATION; GELATINIZATION AND RETROGRADATION; HEAT MOISTURE TREATMENT AND ANNEALING; HEAT-MOISTURE TREATMENTS; MODIFIED STARCHES; MOISTURE LEVEL; NATIVE STARCH; SWELLING CAPACITIES;

STARCH;

DIOSCOREA ALATA; SPHENOSTYLIS STENOCARPA; TRITICUM AESTIVUM;

EID: 67349158887     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.01.002     Document Type: Article

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