Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch-Reference-Cited by-同舟云学术

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Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch

Published:2008-07 Issue:2 Volume:73 Page:351-358
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Deetae Pawinee,Shobsngob Sujin,Varanyanond Warunee,Chinachoti Pavinee,Naivikul Onanong,Varavinit Saiyavit

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference18 articles.

1. AOAC (1984). Official methods of analysis: Phosphorus in flour. Arlington, USA: Association of Official Analytical Chemistry, p. 251.

2. AOAC (1990a). Official methods of analysis: Moisture and ash. Arlington, USA: Association of Official Analytical Chemistry, p. 777.

3. AOAC (1990b). Official methods of analysis: Protein. Arlington, USA: Association of Official Analytical Chemistry, p. 781.

4. AOAC (1990c). Official methods of analysis: Fat and fiber, Arlington, USA: Association of Official Analytical Chemistry, p. 780.

5. Effect of heat moisture treatment on the structure and physicochemical properties of cereal legume and tuber starches;Hoover;Carbohydrate Research,1994

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