Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 56-64

  Sukhija, Sakshi ^a   Singh, Sukhcharn ^a   Riar, Charanjit S ^a  

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

Author keywords

Chemical modification; FTIR; Morphology; Thermal properties; Tuber starch; XRD

Indexed keywords

CHLORINE COMPOUNDS; CROSSLINKING; GELATION; OXIDATION; SODIUM COMPOUNDS; STARCH;

CROSS LINKING; CROSS-LINKED STARCH; FTIR; MODIFIED STARCHES; NATIVE STARCH; OXIDIZED STARCH; PHYSICOCHEMICAL CHARACTERISTICS; SWELLING POWER; TUBER STARCH; XRD;

CHEMICAL MODIFICATION;

EID: 84947093024     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.003     Document Type: Article

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