Structure and functional properties of acetylated Sorghum starch

International Journal of Food Properties

Volumn 15, Issue 2, 2012, Pages 312-325

  Singh, Harinder ^a   Sodhi, Navdeep Singh ^a,b   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Acetylation; Gel texture; Morphological; Pasting; Physico chemical; Retrogradation; Sorghum starch; Structural; Thermal

Indexed keywords

GEL TEXTURE; MORPHOLOGICAL; PASTING; PHYSICO-CHEMICALS; RETROGRADATION; STRUCTURAL; THERMAL;

ACETYLATION; GELATION; GELS; SURFACE ROUGHNESS;

STARCH;

EID: 84856924382     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.483633     Document Type: Article

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