Gelatinization temperature and acid resistance of jackfruit seed starch;Temperatura de gelatinización y resistencia ácida de almidón de semilla de jaca

Ciencia y Tecnologia Alimentaria

Volumn 7, Issue 1, 2009, Pages 1-5

  Santos, L S ^a   Bonomo, R C F ^b   Fontan, R C I ^b   Santos, W O ^b   Silva, A A L ^b  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b UNIVERSIDADE ESTADUAL DO SUDOESTE DA BAHIA   (Brazil)

Author keywords

Cassava; Corn; Density; Hydration; Jackfruit; Viscosity

Indexed keywords

ARTOCARPUS HETEROPHYLLUS; MANIHOT ESCULENTA; ZEA MAYS;

CASSAVA; CASSAVA STARCH; CORN; DENSITY; EFFECT OF PH; FACTORIAL DESIGN; GELATINIZATION TEMPERATURE; JACKFRUIT; QUADRATIC MODELS; STARCH PASTES;

ACID RESISTANCE; GELATION; HYDRATION; PH EFFECTS; SEED; VISCOMETERS; VISCOSITY;

STARCH;

EID: 77956789450     PISSN: 11358122     EISSN: None     Source Type: Journal    
DOI: 10.1080/11358120902850461     Document Type: Article

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