Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl

Starch/Staerke

Volumn 67, Issue 3-4, 2015, Pages 338-347

  Correa, María J ^a   Ferrero, Cristina ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Gelatinization; Modified celluloses; Pasting; Pectins; Wheat flour

Indexed keywords

COLLOIDS; GELATION; MIXTURES; SODIUM CHLORIDE; STARCH; WATER LEVELS;

GELATINIZATION; MODIFIED CELLULOSE; PASTING; PECTINS; WHEAT FLOURS;

CELLULOSE;

EID: 84923102792     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201400116     Document Type: Article

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