Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa

Annals of the New York Academy of Sciences

Volumn 1189, Issue , 2010, Pages 43-54

  Orlowska, Marta ^a,b   Randzio, Stanislaw L ^b  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b INSTITUTE OF PHYSICAL CHEMISTRY   (Poland)

Author keywords

Gelatinization; High pressure; Scanning transitiometry; Wheat starch

Indexed keywords

STARCH;

CONFERENCE PAPER; GELATINIZATION; PHASE TRANSITION; TEMPERATURE DEPENDENCE; THERMODYNAMICS; WATER CONTENT; WHEAT;

TRITICUM AESTIVUM;

EID: 77949284840     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.2009.05205.x     Document Type: Conference Paper

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