Fractionation and Reconstitution Experiments Provide Insight into the Role of Starch Gelatinization and Pasting Properties in Pasta Quality
Author:
Affiliation:
1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium, and Unité de Technologie des Céréales et des Agropolymères, INRA, 2 Place Viala, F-34060 Montpellier, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf991052e
Reference21 articles.
1. Pasting Profiles and Solubility of Native and Cross-Linked Corn Starch inDimethylsulfoxide-Water Mixtures
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