Rheological, thermal, and gelling properties of azuki bean starch with sucrose-Reference-Cited by-同舟云学术

Rheological, thermal, and gelling properties of azuki bean starch with sucrose

Published:2015-09-03 Issue:11-12 Volume:67 Page:1020-1025
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Kyung Jin-Suk¹,Yoo Byoungseung¹

Affiliation:

1. Department of Food Science and Biotechnology; Dongguk University-Seoul; Goyang Gyeonggi Korea

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500110/fullpdf

Reference26 articles.

1. Antioxidant components and antioxidant activities of methanolic extract from adzuki beans (Vigna angularis var. nipponensis);Woo;Kor. J. Food Sci. Technol.,2010

2. Rheology of rice starch-sucrose composites;Yoo;Starch-Stärke,2005

3. Dynamic rheology of corn starch-sugar composites;Chang;J. Food Eng.,2004

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