Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 307-317

  Gomand, S V ^a   Lamberts, L ^a   Derde, L J ^a   Goesaert, H ^a   Vandeputte, G E ^a   Goderis, B ^b   Visser, R G F ^c   Delcour, J A ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cassava starch; Chain length distribution; Crystallinity; Gelatinisation; Molecular size; Potato starch

Indexed keywords

CHAIN LENGTH; GELATION; GRANULATION; PLANTS (BOTANY); STARCH;

CASSAVA STARCH; CHAIN LENGTH DISTRIBUTION; CRISTALLINITY; DEGREES OF POLYMERIZATIONS; GELATINISATION; GELATINIZATION CHARACTERISTICS; MOLECULAR SIZE; POTATO STARCH GRANULES; POTATO STARCHES; WILD TYPES;

CHAINS;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM;

EID: 75149175501     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.10.008     Document Type: Article

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