Effect of succinylation on the physicochemical, rheological, thermal and retrogradation properties of red and white sorghum starches

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 515-520

  Olayinka, O O ^a   Olu Owolabi, B I ^b   Adebowale, K O ^b  

^a Federal College of Wildlife Management   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Physicochemical properties; Starch; Succinylation; Thermal and retrogradation

Indexed keywords

ENTHALPY; GELATION; SOLUBILITY;

NATIVE STARCH; PH-DEPENDENT; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; PROPERTY; PROXIMATE COMPOSITIONS; SUCCINYLATION; SWELLING POWER; THERMAL; THERMAL AND RETROGRADATION;

STARCH;

EID: 77957779499     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.002     Document Type: Article

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