Starch gel foods in cookery science: application of native starch and modified starches
Author:
Affiliation:
1. Aikoku Gakuen Junior College
2. Faculty of Home Economics, Kyoritsu Women’s University
3. Tsukuba Science Academy
Publisher
Japanese Society of Biorheology
Subject
Mechanical Engineering,Mechanics of Materials,General Materials Science
Link
https://www.jstage.jst.go.jp/article/jbr/35/1/35_29/_pdf
Reference72 articles.
1. 1. Nuwamanya E, Baguma Y, Wembabazi E, Rubaihayo P. A comparative study of the physicochemical properties of starches from root, tuber and cereal crops. Afr J Biotechnol. 2011; 10(56): 12018–30.
2. 2. Ichihara T. Denpun geru no bussei—kouso shori denpun no geru bussei to sono hatsugen mekanizumu yori (Structure and mechanical properties of starch gels: properties and mechanisms of enzymatically modified starches). J Appl Glycosci. 2015; 5(2): 95–9. (in Japanese)
3. 3. Lineback DR. Current concepts of starch structure and its impact on properties. J Jpn Soc Starch Sci. 1986; 33: 80–8.
4. 4. Miller BS, Derby RI, Trimbo HB. A pictorial explanation for the increase in viscosity of a heated wheat starch-water suspension. Cereal Chem. 1973; 50: 271–80.
5. 5. Gudmundsson M. Retrogradation of starch and the role of its components. Thermochimica Acta. 1994; 246(2): 329–41.
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