Comparison of microwave processing and excess steam jet cooking for spherulite production from amylose-fatty acid inclusion complexes

Starch/Staerke

Volumn 65, Issue 9-10, 2013, Pages 864-874

  Felker, Frederick C ^a   Kenar, James A ^a   Fanta, George F ^a   Biswas, Atanu ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Jet cooking; Microwave; Spherulites; V amylose

Indexed keywords

EXCESS STEAM JET COOKING; MICROWAVE EXPERIMENTS; MICROWAVE INSTRUMENTS; MICROWAVE PROCESSING; SPHERULITE FORMATION; SPHERULITES; UNIFORM DISPERSIONS; V-AMYLOSE;

CYCLODEXTRINS; DISPERSIONS; FATTY ACIDS; STARCH; STEAM;

MICROWAVES;

ZEA MAYS;

EID: 84885018332     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201200218     Document Type: Article

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