Gelatinization properties of native starches and their Näegeli dextrins

Journal of Thermal Analysis and Calorimetry

Volumn 106, Issue 3, 2011, Pages 799-804

  Campanha, Raquel Bombarda ^a   Franco, Célia Maria Landi ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Acid hydrolysis; Gelatinization properties; N egeli dextrins; Starch

Indexed keywords

ACID ATTACK; ACID HYDROLYSIS; CRYSTALLINE REGIONS; DIFFERENTIAL SCANNING CALORIMETERS; GELATINIZATION PROPERTIES; HIGHER TEMPERATURES; NATIVE STARCH; ONSET TEMPERATURE; PEAK HEIGHT; SECOND PHASE; STARCH GRANULES; SULFURIC ACID SOLUTION; SWEET POTATO; SWEETPOTATO STARCH;

CRYSTALLINE MATERIALS; DEGRADATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GRANULATION; HYDROLYSIS; SCANNING ELECTRON MICROSCOPY; SODIUM; SULFURIC ACID; THERMODYNAMIC PROPERTIES;

STARCH;

EID: 82955203670     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-011-1682-7     Document Type: Article

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