Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches

Food and Bioprocess Technology

Volumn 4, Issue 1, 2011, Pages 48-60

  Amaya Llano, Silvia Lorena ^a,b   Martínez Bustos, Fernando ^a,d   Alegría, Ana Laura Martínez ^b   de Jesús Zazueta Morales, José ^c  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^d CICATA   (Mexico)

Author keywords

Hydrolyzed; Jicama; Maize; Properties; Starch

Indexed keywords

CRYSTALLINITY; CYCLODEXTRINS; GRANULATION; HYDROLYSIS; PHOTODEGRADATION; VISCOSITY;

EXPERIMENTAL CONDITIONS; HYDROLYZED; JICAMA; MAIZE; PROPERTIES; SCANNING ELECTRONIC MICROSCOPY; STRUCTURAL DIFFERENCES; WATER SOLUBILITY INDEX;

STARCH;

DIOSCOREA ALATA; ZEA MAYS;

EID: 78650707768     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0153-z     Document Type: Article

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