Effects of starch types on the properties of baked starch foams

Journal of Thermal Analysis and Calorimetry

Volumn 115, Issue 1, 2014, Pages 833-840

  Kaewtatip, Kaewta ^a   Poungroi, Metinee ^a   Holló, Berta ^b   Mészáros Szécsényi, Katalin ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Baking process; Foam; Modified starch; Native starch; Thermal properties

Indexed keywords

BAKING PROCESS; DEGREE OF CROSS-LINKING; DEGREES OF SUBSTITUTION; MODIFIED STARCHES; NATIVE STARCH; PHYSICOCHEMICAL PROPERTY; PREGELATINIZED STARCHES; WATER ADSORPTION CAPACITY;

FOAMS; FUNCTIONAL GROUPS; IMPACT STRENGTH; THERMODYNAMIC PROPERTIES;

STARCH;

EID: 84893667593     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-013-3149-5     Document Type: Article

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