Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference27 articles.
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2. Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry;Ahmed;LWT-Food Sci Technol,2011
3. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review;Singh;Food Hydrocolloids,2007
4. Amylose/amylopectin simple determination in acid hydrolyzed tapioca starch;Wuttisela;J Chilean Chem Soc,2008
5. Acid-treated starches;Hoover;Food Rev Int,2000
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