Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl-Reference-Cited by-同舟云学术

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Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl

Published:2015-01-21 Issue:3-4 Volume:67 Page:338-347
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Correa María J.¹,Ferrero Cristina¹

Affiliation:

1. CIDCA; Facultad de Ciencias Exactas; UNLP; CCT La Plata (CONICET); La Plata Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference32 articles.

1. The roles of amylose and amylopectin in the gelation and retrogradation of starch;Miles;Carbohydr. Res,1985

2. Pasting, paste, and gel properties of starch-hydrocolloid combinations;BeMiller;Carbohydr. Polym,2011

3. Starch gelatinization phenomena studied by differential scanning calorimetry;Biliaderis;J. Food Sci,1980

4. Effect of hydrocolloids on starch thermal transitions, as measured by DSC;Ferrero;J. Therm. Anal,1996

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