Crystallinity, thermal and gel properties of oat starch oxidized using hydrogen peroxide

International Food Research Journal

Volumn 24, Issue 4, 2017, Pages 1545-1552

  Pereira, J M ^a   Evangelho, J A ^a   Moura, F A ^b   Gutkoski, L C ^c   Zavareze, E R ^a   Dias, A R G ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b UNIVERSIDADE FEDERAL DO PAMPA   (Brazil)

^c UNIVERSITY OF PASSO FUNDO   (Brazil)

Author keywords

Gelation; Hydrogen peroxide; Oat starch; Oxidation

Indexed keywords

EID: 85028422531     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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