Effect of Steeping Treatment on Pasting and Thermal Properties of Sorghum Starches-Reference-Cited by-同舟云学术

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Effect of Steeping Treatment on Pasting and Thermal Properties of Sorghum Starches

Published:2001-05 Issue:3 Volume:78 Page:303-306
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Beta Trust¹,Corke Harold²,Taylor John R. N.³,Rooney Lloyd W.⁴

Affiliation:

1. Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, IA 50011.

2. Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong. Corresponding author. E-mail: hcorke@yahoo.com Fax: +852 2858 3477.

3. Department of Food Science, University of Pretoria, Pretoria 0002, South Africa.

4. Cereal Quality Laboratory, Department of Soil and Crop Science, Texas A&M University, College Station, TX 77843.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference22 articles.

1. Phenolic compounds and kernel characteristics of Zimbabwean sorghums

2. Effect of Chemical Treatments on Polyphenols and Malt Quality in Sorghum

3. Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces

4. Effects of dehulling on tannin content, protein distribution, and quality of high and low tannin sorghum

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