Effect of octenylsuccinylation on functional properties of lima bean (phaseolus lunatus) starch

Journal of Food Process Engineering

Volumn 33, Issue 4, 2010, Pages 712-727

  Segura Campos, Maira ^a   Chel Guerrero, Luis ^a   Betancur Ancona, David ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AQUEOUS SUSPENSIONS; DEGREE OF SUBSTITUTION; EMULSIFYING CAPACITY; FUNCTIONAL PROPERTIES; GELATINIZATION TEMPERATURE; MODIFIED STARCHES; NATIVE STARCH; OCTENYL SUCCINIC ANHYDRIDE; PHASEOLUS LUNATUS; STARCH GELS; SUCCINYLATION; SWELLING POWER; WATER ABSORPTION CAPACITY;

EMULSIFICATION; GELATION; GELS; SUSPENSIONS (FLUIDS); WATER ABSORPTION;

STARCH;

PHASEOLUS LUNATUS;

EID: 77955153012     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00299.x     Document Type: Article

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