Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 8, 2010, Pages 5093-5099

  Sánchez, Teresa ^a   Dufour, Dominique ^a,b   Moreno, Isabel Ximena ^a   Ceballos, Hernán ^a,c  

^a INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

^b CIRAD   (France)

^c UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Functional properties; Gel stability; Storage; Syneresis; Waxy cassava starch

Indexed keywords

STARCH;

ARTICLE; CASSAVA; CHEMISTRY; COMPARATIVE STUDY; MAIZE; MECHANICAL STRESS; POTATO; RICE; TEMPERATURE;

MANIHOT; ORYZA SATIVA; SOLANUM TUBEROSUM; STARCH; STRESS, MECHANICAL; TEMPERATURE; ZEA MAYS;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 77951288399     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1001606     Document Type: Article

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