Effects of Cationization on Functional Properties of Pea and Corn Starches

Starch ‐ Stärke

Volumn 46, Issue 10, 1994, Pages 393-399

  Yook, C ^a   Sosulski, F ^b   Saskatoon, P R Bhirud ^b  

^a Doosan Technical Center   (South Korea)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84989040624     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.19940461007     Document Type: Article

References (18)

1. Functional Properties of Ten Legume Flours
2. A Comparative Study of the Effect of Acetylation on Starches ofPhaseolus vulgaris Biotypes
3. Effect of Cross-Linking on Functional Properties of Legume Starches
4. Effects of Hydroxypropylation on Themal Properties, Starch Digestibility and Freeze-Thaw Stability of Field Pea (Pisum sativum cv Trapper) Starch
5. Preparation of Cationic Starch Ether: A Reaction Efficiency Study
6. Chemical and Enzymatic Modifications of the Pasting Properties of Legume Starches
7. Studies on the Functional Characteristics and Digestibility of Starches fromPhaseolus vulgaris Biotypes
8. Reaction of Epichlorhydrin with Carbohydrate Polymers. Part II. Starch Reaction Mechanism and Physicochemical Properties of Modified Starch