Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 424-433

  Gomand, S V ^a   Lamberts, L ^a   Visser, R G F ^b   Delcour, J A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Amylopectin retrogradation; Cassava starch; Pasting behaviour; Potato starch; Swelling power

Indexed keywords

AMYLOPECTINS; CYCLODEXTRINS; GELATION; GRANULATION; LEACHING; MOLECULES; PLANTS (BOTANY); SWELLING; VISCOSITY;

AMYLOPECTIN RETROGRADATION; CASSAVA STARCH; DEGREES OF POLYMERIZATIONS; HIGHEST TEMPERATURE; PASTING BEHAVIOR; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; POTATO STARCHES; SWELLING POWER; WILD TYPES;

CHAINS;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM;

EID: 75149153639     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.11.009     Document Type: Article

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