Functionality of enzymatically treated corn starches above gelatinization temperature

Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists

Volumn , Issue , 2013, Pages 312-321

  Dura, A ^a   Calvino A ^a   Bssaszczak W ^b   Rosell, C M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Corn starch; Enzymatic modification; Hydrothermal properties; SEM

Indexed keywords

AMYLASES; ENGINEERS; FOOD PRODUCTS; GELATION; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

CORN STARCH; DEGREE OF ASSOCIATION; ELONGATED STRUCTURES; ENZYMATIC MODIFICATION; FUNCTIONAL PROPERTIES; GELATINIZATION TEMPERATURE; HYDROTHERMAL PROPERTIES; INTERMOLECULAR BONDS;

STARCH;

EID: 84887097014     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (13)

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