Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels

LWT

Volumn 44, Issue 5, 2011, Pages 1321-1327

  Ziȩba, Tomasz ^a   Juszczak, Lesław ^b   Gryszkin, Artur ^a  

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

^b UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Acetylation; Potato starch; Resistant starch; Retrogradation

Indexed keywords

ACETYLATION; ELASTIC MODULI; FOOD STORAGE; GELS; NON NEWTONIAN FLOW; RHEOLOGY; SACCHARIFICATION; SHEAR FLOW; SHEAR THINNING; SOLUBILITY; YIELD STRESS;

DEGREE OF ACETYLATION; MECHANICAL SPECTRUM; POTATO STARCHES; RESISTANT STARCH; RETROGRADATION; RHEOLOGICAL PROPERTY; SOLUBILITY IN WATERS; STARCH PREPARATION;

STARCH;

SOLANUM TUBEROSUM;

EID: 79951517245     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.016     Document Type: Article

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