Pasting and Rheological Properties of Non‐Crystalline Granular Starch
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan UniversityWuxi 214122China
2. Department of Food Science, University of MassachusettsAmherstMA01003USA
3. Hangzhou Tea Research Institute, China CoopHangzhou 310016China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201800338
Reference37 articles.
1. Starch — Value Addition by Modification
2. Preparation and structural characterization of different amylose-flavor molecular inclusion complexes
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4. New processing and applications of waxy starch (a review)
5. Comprehensive investigation and comparison of surface microstructure of fractionated potato starches
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