Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch

LWT

Volumn 59, Issue 1, 2014, Pages 348-355

  Gul, Khalid ^a,b   Riar, Charanjit Singh ^a   Bala, Anu ^a   Sibian, Mandeep Singh ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Ionic gums; Pasting; Physicochemical properties; Thermal properties; Water chestnut starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FRUITS; GELATION; GRANULATION; HEAT TREATMENT; HEATING; SCANNING ELECTRON MICROSCOPY; SODIUM ALGINATE; THERMODYNAMIC PROPERTIES; VISCOSITY;

CARBOXYMETHYL CELLULOSE; CHESTNUT STARCHES; DRY-HEATING; IONIC GUM; MORPHOLOGICAL PROPERTIES; PASTING; PHYSICOCHEMICAL PROPERTY; THERMAL; WATER CHESTNUT; WATER CHESTNUT STARCH;

STARCH;

TRAPA; TRAPA NATANS;

EID: 84903771972     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.060     Document Type: Article

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