Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.)-Reference-Cited by-同舟云学术

Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.)

Published:2004-03 Issue:1 Volume:85 Page:131-140
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kaur Maninder,Singh Narpinder,Sandhu Kawaljit Singh,Guraya Harmeet Singh

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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2. Starch and its components;Banks,1975

3. Carbohydrates of the kernel;Boyer,1987

4. Modified starch functionalities—no chemicals or enzymes;Duxbury;Food processing,1989

5. Viscoelastic behavior during the gelatinization of starch I. Comparision of wheat, maize, potato and waxy-barley starches;Eliasson;Journal of Texture Studies,1986

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