Effect of water content and mucilage on physico-chemical characteristics of Yam (Discorea alata Purpurea) starch

Journal of Food Engineering

Volumn 95, Issue 1, 2009, Pages 106-114

  Yeh, An I ^a   Chan, Tzu Yin ^a   Chuang, George Chao Chi ^b  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b MINGDAO UNIVERSITY   (Taiwan)

Author keywords

Mucilage; Swelling power; Yam starch

Indexed keywords

EFFECT OF WATER; LASER LIGHT SCATTERING; LOSS MODULI; MUCILAGE; ONSET TEMPERATURE; PEAK TEMPERATURES; PHYSICOCHEMICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; STARCH GRANULES; STORAGE MODULI; SWELLING POWER; YAM STARCH;

ADHESIVES; GRANULATION; LIGHT SCATTERING; PARTICLE SIZE ANALYSIS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STARCH; WATER ANALYSIS;

WATER CONTENT;

DIOSCOREA ALATA;

EID: 67649216591     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.014     Document Type: Article

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