Acid modification of wheat, potato, and pea starch applying gentle conditions—impacts on starch properties
Author:
Affiliation:
1. Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference48 articles.
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3. Structural modification of waxy, regular, and high-amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification;Gao;Starch/Stärke,2012
4. Comparison of the morphological, crystalline, and thermal properties of different crystalline types of starches after acid hydrolysis;Li;Starch/Stärke,2010
5. The effect of lintnerization on cereal starch granules;Jakody;Food Res. Int.,2002
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