Structural, thermal, and rheological properties of Amaranthus hypochondriacus and Amaranthus caudatus starches

Starch/Staerke

Volumn 66, Issue 5-6, 2014, Pages 457-467

  Singh, Narpinder ^a   Kaur, Shubhpreet ^a   Kaur, Amritpal ^a   Isono, Naoto ^b   Ichihashi, Yuya ^b   Noda, Takahiro ^c   Rana, Jai Chand ^d  

^a GURU NANAK DEV UNIVERSITY   (India)

^b MIE UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^d NATIONAL BUREAU OF PLANT GENETIC RESOURCES   (India)

Author keywords

Amaranthus; Amylopectin; Granule size; Rheology; Starch

Indexed keywords

AMYLOPECTINS; CHAINS; GELATION; PRINCIPAL COMPONENT ANALYSIS; RHEOLOGY; STARCH; TEMPERATURE;

AMARANTHUS; AMARANTHUS CAUDATUS; CRYSTALLINITIES; GRANULE SIZE; PASTE VISCOSITY; PASTING PROPERTY; RHEOLOGICAL PROPERTY;

GRANULATION;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS HYPOCHONDRIACUS;

EID: 84901626764     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201300157     Document Type: Article

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