Analysis of thermal pasting profile in corn starch rich in amylose and amylopectin: Physicochemical transformations, part II
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference18 articles.
1. Amylopectin Fine Structure and Rice Starch Paste Breakdown
2. Morphological, thermal and rheological properties of starches from different botanical sources
3. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review
4. Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
5. Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice
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