Effect of high pressure on some physicochemical properties of several native starches
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Effect of high pressure treatment on rheological, thermal and structural changes in basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007
2. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinization as pressure time temperature indicator for high hydrostatic pressure processing;Bauer;Journal of Food Engineering,2005
3. Structures and phase transitions of starch polymers;Biliaderis,1998
4. Effect of high pressure on the structure of potato starch;Blaszczak;Carbohydrate Polymers,2005
5. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends;Blaszczak;Carbohydrate Polymers,2007
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