Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy cornstarches
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference19 articles.
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2. Effect of ethanol concentration on the physicochemical properties of waxy cornstarch treated by hydrochloric acid;Chang;Carbohydrate Polymers,2004
3. Retrogradation of starch as measured by differential scanning calorimetry;Eliasson,1985
4. Modification of starch granules by hydrolysis with hydrochloric acid in various alcohols, and the formation of new kinds of limit dextrins;Fox;Carbohydrate Research,1992
5. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches;Fredriksson;Carbohydrate Polymers,1998
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