Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)2-Reference-Cited by-同舟云学术

Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)2

Published:2019-06 Issue: Volume:283 Page:83-91
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Contreras-Jiménez Brenda,Vázquez-Contreras Gilberto,de los Ángeles Cornejo-Villegas María,del Real-López Alicia,Rodríguez-García Mario E.

Funder

DGAPA

CFATA-UNAM

CGEO-UNAM

ICP

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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2. Physicochemical properties, modifications and applications of starches from different botanical sources;Alcazar-Alay;Food Science and Technology,2015

3. Gelatinization of corn grits by roll and extrusion cooking;Anderson;Cereal Science Today,1969

4. Effect of steeping time and calcium hydroxide concentration on the water absorption and pasting profile of corn grits;Contreras-Jiménez;Journal of Food Engineering,2014

5. Effect of tempering time, Ca(OH)2 concentration and particle size on the rheological properties of extruded corn flour;Contreras-Jiménez;Cereal Chemistry,2017

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