Morphological, thermal, pasting, and rheological properties of barley starch and their blends

International Journal of Food Properties

Volumn 12, Issue 3, 2009, Pages 587-604

  Gupta, Mahesh ^a   Bawa, Amarinder Singh ^a   Semwal, Anil Dutt ^a  

^a DRDO   (India)

Author keywords

Barley; Corn; Gelatinization; Morphology; Retrogradation; Rheology; Rice; Starch; Thermal properties; Wheat

Indexed keywords

BARLEY; CORN; GELATINIZATION; RETROGRADATION; RICE; THERMAL PROPERTIES; WHEAT;

BLENDING; ELASTICITY; GELATION; MORPHOLOGY; PLASTICITY; RHEOLOGY; TECHNETIUM; THERMODYNAMIC PROPERTIES; VISCOSITY;

STARCH;

HORDEUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 70449563003     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910801947763     Document Type: Article

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