Impact of A/B-type granule ratio on reactivity, swelling, gelatinization, and pasting properties of modified wheat starch. Part I: Hydroxypropylation

Carbohydrate Polymers

Volumn 80, Issue 1, 2010, Pages 94-104

  Kim, Hyun Seok ^a   Huber, Kerry C ^a  

^a UNIVERSITY OF IDAHO   (United States)

Author keywords

A type; B type; Granule size; Hydroxypropylation; Propylene oxide; Reactivity; Wheat starch

Indexed keywords

GRANULE SIZE; HYDROXYPROPYLATION; PASTING PROPERTY; PROPYLENE OXIDE; RELATIVE REACTIVITIES; STARCH DERIVATIVES; STARCH GRANULES; WHEAT STARCH; WHEAT STARCH GRANULE;

GELATION; PROPYLENE; STARCH;

GRANULATION;

TRITICUM AESTIVUM;

EID: 75149127132     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.10.070     Document Type: Article

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