Physiochemical and Rheological Characterization of Sorghum Starch

Journal of Food Science

Volumn 57, Issue 4, 1992, Pages 1024-1025

  CARCEA, M ^a,b   CUBADDA, R ^a,b   ACQUISTUCCI, R ^a,b  

^a Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

amylose; lipids; protein binding; sorghum; starch; swelling

Indexed keywords

EID: 84987288508     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1992.tb14348.x     Document Type: Article

References (18)

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9. A comparison of methods for studying the course of starch gelatinization
10. Preparation and properties of various legume starches
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12. Parboiled sorghum: development of a novel decorticated product
13. New extruded products from sorghum