Starch characterization of different blue maize varieties

Starch/Staerke

Volumn 62, Issue 11, 2010, Pages 549-557

  De La Rosa Millán, Julián ^a   Agama Acevedo, Edith ^a   Jimenez Aparicio, Antonio R ^a   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Blue maize; Physicochemical properties; Starch structure; X ray diffraction pattern

Indexed keywords

AMYLOSE CONTENT; ANTHOCYANIN CONTENT; BLUE MAIZE; CRYSTALLINITIES; DEGREE OF BRANCHING; GELATINIZATION TEMPERATURE; GENETIC DIVERSITY; GYRATION RADII; MAIZE STARCH; MAXIMUM PEAKS; ME-XICO; PASTING TEMPERATURE; PHYSICOCHEMICAL PROPERTY; SETBACK VISCOSITY; STARCH STRUCTURE; STRUCTURAL CHARACTERISTICS; STRUCTURAL DIFFERENCES;

DIFFRACTION PATTERNS; GELATION; INTERFEROMETRY; STARCH; VISCOSITY; X RAY DIFFRACTION; X RAYS;

GRAIN (AGRICULTURAL PRODUCT);

ZEA MAYS;

EID: 78649270377     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000023     Document Type: Article

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