Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties

International Journal of Biological Macromolecules

Volumn 102, Issue , 2017, Pages 315-322

  Jan, Khan Nadiya ^a   Panesar, P S ^a   Rana, J C ^b   Singh, Sukhcharn ^a  

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

^b NATIONAL BUREAU OF PLANT GENETIC RESOURCES   (India)

Author keywords

Indian quinoa starch; Structural properties; Thermal properties

Indexed keywords

AMYLOSE; STARCH; WATER;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL BOND; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; CHEMICAL STRUCTURE; CHENOPODIUM QUINOA; COLOR; CONTROLLED STUDY; CRYSTALLINITY; DIFFRACTION; FLOW KINETICS; FOOD COMPOSITION; HYDROPHILICITY; INFRARED SPECTROSCOPY; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; PURIFICATION; REFRIGERATION; SCANNING ELECTRON MICROSCOPY; SHAPE; SOLUBILITY; SWELLING POWER; TEMPERATURE; THERMAL ANALYSIS; TRANSITION TEMPERATURE; TURBIDITY; VISCOSITY; X RAY DIFFRACTION; CHEMISTRY;

AMYLOSE; CHENOPODIUM QUINOA; COLOR; RHEOLOGY; SOLUBILITY; STARCH; TEMPERATURE; VISCOSITY; WATER;

EID: 85017567680     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.04.027     Document Type: Article

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