Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics

LWT

Volumn 44, Issue 5, 2011, Pages 1314-1320

  Zieba, Tomasz ^a   Szumny, Antoni ^a   Kapelko, Małgorzata ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Acetylation; Potato starch; Resistant starch; Retrogradation

Indexed keywords

ACETYLATION; AMYLASES; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; NUCLEAR MAGNETIC RESONANCE; SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION); VISCOSITY;

DEGREE OF SUBSTITUTION; NUCLEAR MAGNETIC RESONANCE(NMR); PASTING CHARACTERISTICS; POTATO STARCHES; RESISTANT STARCH; RETROGRADATION; STRUCTURAL DIFFERENCES; THERMAL CHARACTERISTICS;

STARCH;

SOLANUM TUBEROSUM;

EID: 79951516176     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.018     Document Type: Article

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