Thermal study in the interactions of starches blends: Amaranth and achira-Reference-Cited by-同舟云学术

Thermal study in the interactions of starches blends: Amaranth and achira

Published:2016-12 Issue: Volume:61 Page:640-648
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fonseca-Florido H.A.,Méndez-Montealvo G.,Velazquez G.,Gómez-Aldapa C.A.^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

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3. Thermal, rheological and mechanical properties of normal corn and potato starch blends;Fonseca-Florido;International Journal of Food Properties,2016

4. A procedure to measure amylose in cereal starches and flours with concanavalin A;Gibson;Journal of Cereal Science,1997

5. Gelatinizing, pasting, and gelling properties of potato and amaranth starch mixtures;Gunaratne;Cereal Chemistry,2007

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