Effect of lysine and glycine on pasting and rheological properties of maize starch

Food Research International

Volumn 49, Issue 1, 2012, Pages 612-617

  Lu, Jingjing ^a   Luo, Zhigang ^a   Xiao, Zhigang ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Amino acid; Maize starch; Rheological properties; Viscosity

Indexed keywords

ACID MIXTURES; DRY STARCH; MAIZE STARCH; PASTING PROPERTY; PASTING TEMPERATURE; PEAK VISCOSITIES; RHEOLOGICAL PROPERTY; SHEAR THINNING FLOW; SWELLING POWER;

RHEOLOGY; SOLUBILITY; VISCOSITY;

AMINO ACIDS;

ZEA MAYS;

EID: 84866492577     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.038     Document Type: Article

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