Effects of L-Ascorbic Acid on Physicochemical Characteristics of Wheat Starch

Journal of Food Science

Volumn 77, Issue 3, 2012, Pages

  Majzoobi, Mahsa ^a   Radi, Mohsen ^a   Farahnaky, Asgar ^a   Tongdang, Tawee ^b  

^a SHIRAZ UNIVERSITY   (Iran)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

L ascorbic acid; Molecular structure; Physicochemical properties; Wheat starch

Indexed keywords

ASCORBIC ACID; STARCH; WATER;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; METABOLISM; METHODOLOGY; PHYSICAL CHEMISTRY; SUSPENSION; VISCOSITY; WHEAT; X RAY DIFFRACTION;

ASCORBIC ACID; CALORIMETRY, DIFFERENTIAL SCANNING; FOOD TECHNOLOGY; PHYSICOCHEMICAL PHENOMENA; STARCH; SUSPENSIONS; TRITICUM; VISCOSITY; WATER; X-RAY DIFFRACTION;

TRITICUM AESTIVUM;

EID: 84857709062     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02586.x     Document Type: Article

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