The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches-Reference-Cited by-同舟云学术

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The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches

Published:2016-12 Issue: Volume:93 Page:1-8
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Guo Li,Hu Jian,Zhang Juanjuan,Du Xianfeng

Funder

National Natural Science Foundation of China

Anhui Department of Education of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference26 articles.

1. RVA analysis of mixtures of wheat flour and potato sweet potato, yam, and cassava starches;Zaidul;Carbohydr. Polym.,2007

2. Composition molecular structure, and physicochemical properties of tuber and root starches: a review;Hoover;Carbohydr. Polym.,2001

3. Morphological: thermal and rheological properties of starches from different botanical sources;Singh;Food Chem.,2003

4. Some properties of potatoes and their starches II. Morphological: thermal and rheological properties of starches;Kaur;Food Chem.,2002

5. Some properties of potatoes and their starches I. Cooking: textural and rheological properties of potatoes;Kaur;Food Chem.,2002

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