Pasting and retrogradation properties of alkali-treated sago (Metroxylon sagu) starch

Author:

Karim A.A.,Nadiha M.Z.,Chen F.K.,Phuah Y.P.,Chui Y.M.,Fazilah A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Viscoelastic behaviour of aging starch gels: Effects of concentration, temperature, and starch hydrolysates on network properties;Biliaderis;Cereal Chemistry,1990

2. A hypothesis for the morphological changes which occur on heating lenticular wheat starch in water;Bowler;Starch/Stärke,1980

3. Effect of lime on gelatinization of corn flour and starch;Bryant;Cereal Chemistry,1977

4. Starch retrogradation;Collison,1968

5. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalphic transition;Cooke;Carbohydrate Research,1992

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