Physicochemical characteristics of starches from unripe fruits of mango and banana

Starch/Staerke

Volumn 61, Issue 5, 2009, Pages 291-299

  Espinosa Solis, Vicente ^a   Jane, Jay Lin ^b   Bello Perez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Amylopectin; Banana; Mango; Structure

Indexed keywords

AMYLOPECTIN; BANANA; BANANA STARCH; CHAIN LENGTH DISTRIBUTION; DEGREE OF POLYMERIZATION; GELATINIZATION TEMPERATURE; GYRATION RADII; LONG CHAINS; MAIZE STARCH; MANGO; PASTING BEHAVIOR; PASTING PROPERTY; PASTING TEMPERATURE; PHYSICOCHEMICAL CHARACTERISTICS; SIMILAR PATTERN; STARCH GRANULES; STRUCTURAL DIFFERENCES; STRUCTURE; UNRIPE FRUITS;

DYNAMIC POSITIONING; FRUITS; GELATION; GRANULATION; PERCOLATION (SOLID STATE);

STARCH;

ZEA MAYS;

EID: 67649195123     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200800103     Document Type: Article

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