Modeling of starch gelatinization during cooking of cassava (Manihot esculenta Crantz)-Reference-Cited by-同舟云学术

Modeling of starch gelatinization during cooking of cassava (Manihot esculenta Crantz)

Published:2006-05 Issue:4 Volume:39 Page:400-405
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Beleia Adelaide,Butarelo Soraya S.,Silva Rui Sergio F.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

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2. Model for gelatinization of wheat starch in a twin-screw extruder;Cai;Journal of Food Science,1993

3. Applied regression analysis;Draper,1966

4. Effects of boiling on the texture of cassava clones: a comparison of compressive strength, intercellular adhesion and physicochemical composition of the tuberous roots;Eggleston;Tropical Science,1994

5. Influence of the composition of potatoes on their cooking kinetics;Harada;Journal of Food Science,1985

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