Chemical Composition, Mineral Profile, and Functional Properties of Canna (Canna edulis) and Arrowroot (Maranta spp.) Starches

Author:

Pérez Elevina,Lares Mary

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference17 articles.

1. Pérez EE, Breene WM, Bahnassey YA (1998) Variations in the gelatinization profiles of cassava, sagu, and arrowroot native starches as measured with different thermal and mechanical methods. Starch/Stärke 50: 70–72.

2. Erdman MD (1986) Starch from arrowroot (Maranta arundinacea) grown at Tifton, Georgia. Cereal Chem 63: 277–279.

3. Shipman L (1967) Manufacture of tapioca, arrowroot, and sago Starch. In: Whistler RL, Paschall EF (eds.), Starch: Chemistry and Technology, Vol. II. New York: Academic, pp 103–119.

4. Lii Ch Y, Chang YH (1991) Study of starch in Taiwan. Food Rev Int 7: 185–203.

5. Wootton M, Bamunuarachchi M (1978) Water binding capacity of commercial produced native and modified starches. Starch/Stärke 30: 306–309.

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