Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Kuttigounder, Dhanalakshmi ^a   Lingamallu, Jaganmohan Rao ^a   Bhattacharya, Suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Curcuma longa; Microstructure; Rheological properties; Turmeric starch; X ray diffraction

Indexed keywords

AMYLOSE; STARCH; WATER;

ARTICLE; CHEMISTRY; CURCUMA; FOOD HANDLING; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; METHODOLOGY; PARTICLE SIZE; PHYSICAL CHEMISTRY; POWDER; RHIZOME; SOLUBILITY; VISCOSITY;

AMYLOSE; CURCUMA; FOOD HANDLING; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; POWDERS; RHIZOME; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; VISCOSITY; WATER;

CURCUMA LONGA;

EID: 80955166191     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02403.x     Document Type: Article

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