Structural, physico-chemical, thermal and pasting properties of potato (Solanum tuberosum L.) flour: Study of different cultivars and granulometries

Journal of Thermal Analysis and Calorimetry

Volumn 111, Issue 3, 2013, Pages 2211-2216

  Leivas, Carolina Lopes ^a   Da Costa, Fernanda Janaína Oliveira Gomes ^a   De Almeida, Rafael Ramirez ^a   De Freitas, Renato João Sossela ^a   Stertz, Sônia Cachoeira ^a   Schnitzler, Egon ^b  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

DSC; Gelatinization; Pasting properties; Potato flour; Starch

Indexed keywords

DSC; GELATINIZATION; NONCONTACT METHODS; PASTING PROPERTY; PASTING TEMPERATURE; PHYSICO-CHEMICAL ANALYSIS; POTATO FLOUR; SOLANUM TUBEROSUM;

ATOMIC FORCE MICROSCOPY; DIFFERENTIAL SCANNING CALORIMETRY; DIFFERENTIAL THERMAL ANALYSIS; ENTHALPY; STARCH; THERMOGRAVIMETRIC ANALYSIS;

GELATION;

EID: 84881480844     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-012-2395-2     Document Type: Article

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