Preparation of Nonfragmented, Completely Amorphous, Pregelatinized Maize Starches and Determination of the Effects of Fragmentation on the Adhesiveness of Their Pastes-Reference-Cited by-同舟云学术

Preparation of Nonfragmented, Completely Amorphous, Pregelatinized Maize Starches and Determination of the Effects of Fragmentation on the Adhesiveness of Their Pastes

Published:2009-12 Issue:12 Volume:61 Page:696-701
ISSN:0038-9056
Container-title:Starch - StÃ¤rke
language:en
Short-container-title:Starch - StÃ¤rke

Author:

Amelia Irma,BeMiller James N.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.200900160/fullpdf

Reference9 articles.

1. Production and use of pregelatinized starch;Powell,1967

2. Extrusion cooking and drum drying of wheat-starch. 1. Physical and macromolecular modifications;Colonna;Cereal Chem.,1984

3. Extrusion cooking and drum drying of wheat starch. 2. Rheological characterization of starch pastes;Doublier;Cereal Chem.,1986

4. Pregelatinization of wheat starch in a drum drier;Takahashi;StÃ¤rke,1969

5. Gelling properties of extruded yam (Dioscorea alata) starch;Alves;Food Chem.,1999

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