Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite

Carbohydrate Polymers

Volumn 84, Issue 1, 2011, Pages 268-275

  Dias, Alvaro Renato Guerra ^a   Zavareze, Elessandra Da Rosa ^a   Elias, Moacir Cardoso ^a   Helbig, Elizabete ^a   Da Silva, Débora Oliveira ^a   Ciacco, Cesar Francisco ^b  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Carbonyl; Carboxyl; Expansion property; Oxidation; Sodium hypochlorite; Texture

Indexed keywords

[CARBONYL; ACTIVE CHLORINE; AXIAL POINTS; CARBOXYL; CENTRAL POINT; EXPANSION PROPERTY; FACTORIAL DESIGN; FERMENTED CASSAVA STARCH; HIGH TEMPERATURE; OXIDATIVE TREATMENT; SODIUM HYPOCHLORITE; SODIUM HYPOCHLORITES; TEXTURAL PROPERTIES;

CARBONYLATION; CHLORINE; EXPANSION; HARDNESS; HYDROMETALLURGY; OVENS; OXIDATION; PH EFFECTS; SODIUM; STOVES; TEXTURES;

STARCH;

MANIHOT ESCULENTA;

EID: 78951473308     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2010.11.033     Document Type: Article

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