Effect of single and dual heat-moisture treatments on properties of rice, cassava, and pinhao starches

Carbohydrate Polymers

Volumn 98, Issue 2, 2013, Pages 1578-1584

  Klein, Bruna ^a   Pinto, Vânia Zanella ^a   Vanier, Nathan Levien ^a   Zavareze, Elessandra Da Rosa ^a   Colussi, Rosana ^a   Evangelho, Jarine Amaral Do ^a   Gutkoski, Luiz Carlos ^b   Dias, Alvaro Renato Guerra ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b UNIVERSITY OF PASSO FUNDO   (Brazil)

Author keywords

Cassava; Heat moisture treatment; Pinh o; Rice; Starch

Indexed keywords

CASSAVA; FOOD APPLICATIONS; HEAT-MOISTURE TREATMENTS; HIGH THERMAL STABILITY; RICE; STARCH CRYSTALLINITY; STARCH PROPERTIES; TEMPERATURE VARIATION;

MOISTURE; PLANTS (BOTANY);

STARCH;

MANIHOT ESCULENTA;

AMYLOSE; STARCH; WATER;

ARTICLE; CASSAVA; CHEMISTRY; EUPHORBIACEAE; FOOD HANDLING; GEL; HEAT; HEAT-MOISTURE TREATMENT; MANIHOT; PINHÃO; RICE; SOLUBILITY; VISCOSITY; X RAY DIFFRACTION;

CASSAVA; HEAT-MOISTURE TREATMENT; PINHÃO; RICE; STARCH;

AMYLOSE; EUPHORBIACEAE; FOOD TECHNOLOGY; GELS; HOT TEMPERATURE; MANIHOT; ORYZA SATIVA; SOLUBILITY; STARCH; VISCOSITY; WATER; X-RAY DIFFRACTION;

EID: 84882737625     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.07.036     Document Type: Article

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