Influence of Drying Temperature, Water Content, and Heating Rate on Gelatinization of Corn Starches
Author:
Affiliation:
1. Department of Biological Systems Engineering, 460 Henry Mall, University of WisconsinMadison, Madison, Wisconsin 53706
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0527089
Reference30 articles.
1. Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation process
2. Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches
3. Reexamination of Phase Transformations in the Starch−Water System
4. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
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