Comparative study of physicochemical properties of breadfruit (Artocarpus altilis) and white yam starches

Carbohydrate Polymers

Volumn 85, Issue 2, 2011, Pages 294-302

  Nwokocha, Louis M ^a   Williams, Peter A ^b  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

Artocarpus altilis; Breadfruit; Physicochemical properties; Starch; White yam

Indexed keywords

AMYLOSE CONTENT; AMYLOSE LEACHING; ARTOCARPUS ALTILIS; BREADFRUIT; BREADFRUIT STARCH; CHLORIDE CONCENTRATIONS; COMPARATIVE STUDIES; CRYSTALLINITIES; GELATINIZATION TEMPERATURE; GRANULE SIZE DISTRIBUTION; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; SMALL GRANULES; STARCH MOLECULES; SWELLING POWER; WATER BINDING CAPACITY; WHITE YAM;

DIFFRACTION; GELATION; GRANULATION; LEACHING; RHEOLOGY; SODIUM; SODIUM CHLORIDE; VISCOSITY;

STARCH;

ARTOCARPUS ALTILIS; DIOSCOREA ALATA;

EID: 79954694962     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.01.050     Document Type: Article

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