Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starches

Food Chemistry

Volumn 147, Issue , 2014, Pages 312-317

  Majzoobi, Mahsa ^a   Beparva, Paniz ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Acetic acid; Lactic acid; Physicochemical characteristics; Wheat starch

Indexed keywords

GELATINIZATION TEMPERATURE; INTRINSIC VISCOSITY; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; STARCH GELS; STARCH MOLECULES; WATER SOLUBILITIES; WHEAT STARCH;

ACETIC ACID; GELATION; LACTIC ACID; PH;

STARCH;

ACETIC ACID; ACETIC ACID DERIVATIVE; DIMETHYL SULFOXIDE; LACTIC ACID; STARCH;

ARTICLE; CHEMICAL ANALYSIS; CONFORMATION; CROSS LINKING; ENTHALPY; GELATINIZATION; MOISTURE; PARTICLE SIZE; PHYSICAL CHEMISTRY; SOLUBILITY; TEMPERATURE; VISCOSITY; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

ACETIC ACID; LACTIC ACID; PHYSICOCHEMICAL CHARACTERISTICS; WHEAT STARCH;

ACETIC ACID; LACTIC ACID; MOLECULAR STRUCTURE; SOLUBILITY; STARCH; TEMPERATURE; TRITICUM; VISCOSITY;

EID: 84886172792     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.148     Document Type: Article

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