Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights
Author:
Affiliation:
1. Department of Food Science and Technology, University of Nebraska−Lincoln, Lincoln, Nebraska 68583-0919
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0529114
Reference27 articles.
1. Current concepts of starch structure and its impact on properties.
2. Analysis of the Native Structure of Starch Granules with X-ray Microfocus Diffraction
3. Properties of Starches Isolated from Western Samoan Breadfruit Using a Traditional Method
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