Molecular interactions in starch-water systems: Effect of increasing starch concentration

Cereal Chemistry

Volumn 87, Issue 4, 2010, Pages 370-375

  Goldstein, Avi ^a   Nantanga, Komeine Kotokeni Mekondjo ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; GELATION; MOLECULAR INTERACTIONS; MOLECULAR STRUCTURE; WATERWORKS;

BAKED PRODUCT; EXTRUDED PRODUCTS; GELATINISATION; PHYSICOCHEMICAL PROPERTY; PROPERTY; STARCH CONCENTRATION; STARCH MOLECULES; SYSTEM EFFECTS; TEXTURAL ATTRIBUTES; WATER SYSTEM;

STARCH;

EID: 77955595615     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-87-4-0370     Document Type: Review

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