Characterization of arenga starch in comparison with sago starch

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 2306-2313

  Adawiyah, Dede R ^a   Sasaki, Tomoko ^b   Kohyama, Kaoru ^b  

^a Faculty of Agricultural Engineering and Technology   (Indonesia)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Gelatinization; Swelling; Texture; Viscoelasticity

Indexed keywords

AMYLOSE CONTENT; CRYSTALLINITIES; GELATINIZATION; GELATINIZATION TEMPERATURE; HIGH CONCENTRATION; LOW CONCENTRATIONS; SAGO STARCH; SHEAR-THINNING BEHAVIOR; SOL-GEL TRANSITIONS; STARCH GELS; SWELLING POWER; TEXTURE PROFILE;

GELATION; SOL-GELS; SWELLING; TEXTURES; VISCOELASTICITY;

STARCH;

STARCH; WATER;

ARECACEAE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FLOW KINETICS; GEL; HEAT;

ARECACEAE; GELS; HOT TEMPERATURE; RHEOLOGY; STARCH; WATER;

ARENGA; ARENGA PINNATA; METROXYLON;

EID: 84871884541     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.12.014     Document Type: Article

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