Effects of Konjac-Glucomannan on the Gelatinization and Retrogradation of Corn Starch As Determined by Rheology and Differential Scanning Calorimetry
Author:
Affiliation:
1. Department of Food Science and Nutrition, Himeji College of Hyogo, Himeji, Hyogo 670, Japan, and Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960221h
Reference34 articles.
1. Viscoelastic properties of maize starch/hydrocolloid pastes and gels
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3. Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch
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