Effect of potassium phosphate on the thermal, pasting, and flowing properties of chickpea and potato starches-Reference-Cited by-同舟云学术

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Effect of potassium phosphate on the thermal, pasting, and flowing properties of chickpea and potato starches

Published:2015-04 Issue:4 Volume:7 Page:431-440
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Alamri M.S.¹,Al-Ruquie I.M.²,Hussain S.¹,Mohamed A.¹,Mahmood K.¹

Affiliation:

1. Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia

2. King Abdul-Aziz City for Science and Technology, Riyadh, Saudi Arabia

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0385

Reference21 articles.

1. Effect of Salts on the Gelatinization and Rheological Properties of Sago Starch

2. Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

3. Physicochemical Properties of Waxy and Normal Maize Starches Irradiated at Various pH and Salt Concentrations

4. Starch and amylopectin: effect of solutes on their calorimetric behavior

5. Polysaccharide association structures in food57168

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch;Foods;2019-12-16

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