Gelatinizing, Pasting, and Gelling Properties of Potato and Amaranth Starch Mixtures
Author:
Affiliation:
1. Cereal Science Laboratory, Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong.
2. Corresponding author. Phone: 00852-2857-8522. Fax: 00852-2857-8521. E-mail: hcorke@yahoo.com
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference20 articles.
1. Retrogradation kinetics of waxy-corn and potato starches; a rapid, Raman-spectroscopic study
2. Improved colorimetric determination of amylose in starches or flours
3. A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures
4. Effect of hydrothermal treatment on the gelatinisation properties of potato starch as measured by differential scanning calorimetry
5. Effects of hydrothermal treatments on the rheological properties of potato starch
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