The effect of the structure of native banana starch from two varieties on its acid hydrolysis

LWT

Volumn 58, Issue 2, 2014, Pages 381-386

  Aparicio Saguilán, Alejandro ^a   Aguirre Cruz, Andrés ^a   Méndez Montealvo, Guadalupe ^b   Rodriguez Ambriz, Sandra L ^b   Garcia Suarez, Francisco J ^b   Páramo Calderón, Delia E ^a   Bello Pérez, Luis A ^b  

^a UNIVERSIDAD DEL PAPALOAPAN   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Acid treatment; Banana starches; Molar mass; Physicohemical properties

Indexed keywords

CYCLODEXTRINS; DIFFRACTION PATTERNS; FRUITS; GELATION; HYDROLYSIS; INTERFEROMETRY; STARCH;

ACID HYDROLYSIS; ACID TREATMENTS; AMYLOSE CONTENT; BANANA STARCH; GELATINISATION; KINETIC HYDROLYSIS; PHYSICOCHEMICAL FEATURES; PHYSICOHEMICAL PROPERTY; PROPERTY; X RAY DIFFRACTION PATTERNS;

X RAY DIFFRACTION;

EID: 84901255838     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.028     Document Type: Article

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