New starches: Physicochemical properties of sweetsop (Annona squamosa) and soursop (Anonna muricata) starches

Carbohydrate Polymers

Volumn 78, Issue 3, 2009, Pages 462-468

  Nwokocha, Louis M ^a   Williams, Peter A ^b  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

Composition; Physicochemical properties; Rheological properties; Sop starches

Indexed keywords

ANNONA SQUAMOSA; COMPOSITION; FREEZE-THAW STABILITY; FROZEN FOOD; GELATINIZATION TEMPERATURE; GRANULAR STRUCTURESS; GRANULE SIZE; PASTING CHARACTERISTICS; PASTING TEMPERATURE; PHYSICOCHEMICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PROTEIN CONTENTS; RHEOLOGICAL PROPERTIES; SOP STARCHES; STARCH PASTES; SWELLING POWER; VISCOSITY PEAK; WAXY CORN;

GELATION; GRANULATION; PHOSPHORUS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; TERNARY SYSTEMS; THAWING; VISCOSITY;

STARCH;

ANNONA; ANNONA MURICATA; ANNONA SQUAMOSA; ZEA MAYS;

EID: 68949085426     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.05.003     Document Type: Article

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