Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars-Reference-Cited by-同舟云学术

Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars

Published:1998-05 Issue:3 Volume:75 Page:308-314
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Baker L. A.¹,Rayas-Duarte P.¹²

Affiliation:

1. Research assistant and associate professor, respectively, Department of Cereal Science, North Dakota State University, Fargo, ND 58105.

2. Corresponding author. E-mail: rayasdu@okway.okstate.edu Phone: 405/744-6468. Fax: 405/744-6313. Present address: Food and Agricultural Products Research and Technology Center, Oklahoma State University, Stillwater, OK 74078-6055.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference33 articles.

1. Freeze-Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars

2. The effect of added sugars on the retrogradation of wheat starch gels by X-ray diffraction

3. Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids

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