Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content

Journal of the Science of Food and Agriculture

Volumn 92, Issue 8, 2012, Pages 1800-1807

  Kong, Xiangli ^a,b   Kasapis, Stefan ^c   Bao, Jinsong ^a   Corke, Harold ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

^c RMIT UNIVERSITY   (Australia)

Author keywords

Acid modification; Elastic modulus; Gelatinisation; Pasting; Rheology

Indexed keywords

AMARANTHUS CAUDATUS;

EID: 84859907897     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5549     Document Type: Article

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