Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies-Reference-Cited by-同舟云学术

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Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies

Published:2018-10 Issue: Volume:83 Page:485-496
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

von Borries-Medrano Erich,Jaime-Fonseca Mónica R.,Aguilar-Méndez Miguel A.,García-Cruz Héctor I.

Funder

Instituto Politécnico Nacional

Consejo Nacional de Ciencia y Tecnología (CONACYT

Comisión de Operación y Fomento de Actividades Académicas del IPN (COFAA) Mexico

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Approved methods of analysis;AACC,2000

2. Resistant starch derived from extruded corn starch and guar gum as affected by acid and surfactants: Structural characterization;Adamu;Starch-Stärke,2001

3. Effect of storage temperature on starch retrogradation of bread staling;Aguirre;Starch-Stärke,2011

4. Retrogradation characteristics of pulse starches;Ambigaipalan;Food Research International,2013

5. Official methods of analysis;AOAC,2012

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