Impact of Soaking Time at Room Temperature on the Physicochemical Properties of Maize and Potato Starch Granules-Reference-Cited by-同舟云学术

Impact of Soaking Time at Room Temperature on the Physicochemical Properties of Maize and Potato Starch Granules

Published:2018-09-23 Issue:3-4 Volume:71 Page:1800126
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Alvarez-Ramírez José¹,Vernon-Carter Eduardo Jaime¹^ORCID,Carrillo-Navas Hector¹,Meraz Monica²

Affiliation:

1. Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-534 Iztapalapa CDMX, C.P. 09340 México

2. Departamento de Biotecnología; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-535 Iztapalapa CDMX, C.P. 09340 México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800126/fullpdf

Reference22 articles.

1. Physicochemical properties, modifications and applications of starches from different botanical sources

2. Effect of nixtamalization on the chemical and functional properties of maize

3. Effect of nixtamalization on morphological and rheological characteristics of maize starch

4. Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice

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