Structural, rheological, pasting and textural properties of granular cold water swelling maize starch: Effect of NaCl and CaCl2

Author:

Hedayati Sara,Shahidi Fakhri,Majzoobi Mahsa,Koocheki Arash,Farahnaky Asgar

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference51 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC,2000

2. Physicochemical and Pasting Properties of Starch Extracted From Four Improved Cassava Varieties;Amuzie;Research Journal of Food Science and Quality Control,2017

3. Rheological and physical characterization of pregelatinized maize starches;Anastasiades;Journal of Food Engineering,2002

4. Characteristics of Granular Cold‐Water Gelling Starches of Cereal Grains and Legumes Prepared Using Liquid Ammonia and Ethanol;Baik;Cereal chemistry,2004

5. Preparation and properties of physically modified banana starch prepared by alcoholic‐alkaline treatment;Bello‐Pérez;Starch‐Stärke,2000

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