Morphological, Thermal, Pasting, and Rheological Properties of Barley Starch and Their Blends-Reference-Cited by-同舟云学术

Morphological, Thermal, Pasting, and Rheological Properties of Barley Starch and Their Blends

Published:2009-05-06 Issue:3 Volume:12 Page:587-604
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Gupta Mahesh,Bawa Amarinder Singh,Semwal Anil Dutt

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910801947763

Reference67 articles.

1. Assessment of some parameters involved in the gelatinization and retrogration of starch

2. Galliard, T. and Bowler, P. 1987.Starch: Properties and potential, Edited by: Galliard, T. and Morphology and composition of starch. 55–78. Chichester: John Wiley and Sons.

3. A differential scanning calorimetry study of melting transitions in aqueous suspensions containing blends of wheat and rice starch

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