Structural properties of waxy corn and potato starch blends in excess water-Reference-Cited by-同舟云学术

Structural properties of waxy corn and potato starch blends in excess water

Published:2017-07-06 Issue:sup1 Volume:20 Page:S353-S365
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Fonseca-Florido Heidi A.¹^ORCID,Castro-Rosas Javier²,Hernández-Hernández Ernesto³,Mata-Padilla José M.³,Velazquez Gonzalo⁴^ORCID,Ávila-Orta Carlos A.³,Rodríguez-Hernández Adriana I.¹,Gomez-Aldapa Carlos A.²^ORCID

Affiliation:

1. Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Hidalgo, México

2. Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Hidalgo, México

3. Departamento de Materiales Avanzados, Centro de Investigación en Química Aplicada (CIQA), Coahuila, México

4. Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, México

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1297822

Reference31 articles.

1. Gelatinisation and Retrogradation Behaviour of Some Starch Mixtures

2. Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures

3. Thermal study in the interactions of starches blends: Amaranth and achira

4. Properties of Some Starch Blends

5. Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends

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