Fractionation and Reconstitution Experiments Provide Insight into the Role of Starch Gelatinization and Pasting Properties in Pasta Quality-Reference-Cited by-同舟云学术

Fractionation and Reconstitution Experiments Provide Insight into the Role of Starch Gelatinization and Pasting Properties in Pasta Quality

Published:2000-08-09 Issue:9 Volume:48 Page:3774-3778
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Delcour J. A.¹,Vansteelandt J.¹,Hythier M.-C.¹,Abécassis J.¹

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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