Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties

Carbohydrate Polymers

Volumn 97, Issue 2, 2013, Pages 764-771

  Dundar, Ayse Neslihan ^a   Gocmen, Duygu ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Autoclaving temperature; DSC; Functional properties; High amylose corn starch; Resistant starch; RVA

Indexed keywords

CYCLODEXTRINS; EMULSIFICATION;

CAPACITY VALUE; CORN STARCH; FUNCTIONAL PROPERTIES; NATIVE STARCH; PASTING PROPERTY; PHYSICOCHEMICAL PROPERTY; RESISTANT STARCH; WATER BINDING;

STARCH;

ZEA MAYS;

EID: 84879245225     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.04.083     Document Type: Article

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