Isolation and partial characterization of Mexican taro (Colocasia esculenta L.) starch

Starch/Staerke

Volumn 63, Issue 3, 2011, Pages 139-146

  Agama Acevedo, Edith ^a   Garcia Suarez, Francisco J ^a   Gutierrez Meraz, Felipe ^a   Sanchez Rivera, Mirna M ^a   San Martin, Eduardo ^b   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Gelatinization; Molecular characteristics; Physicochemical properties; Starch; XRD

Indexed keywords

AVERAGE MOLAR MASS; COLOCASIA; CRYSTALLINITIES; FOOD APPLICATIONS; GELATINIZATION; GYRATION RADII; MOLECULAR CHARACTERISTICS; PARTIAL CHARACTERIZATION; PEAK TEMPERATURES; PEAK VISCOSITIES; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTIES; STARCH GRANULES; TEMPERATURE RANGE; WATER RETENTION CAPACITY; XRD; XRD PATTERNS;

GELATION;

STARCH;

COLOCASIA ESCULENTA;

EID: 79952215075     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000113     Document Type: Article

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