Thermal and Functional Characterization of Starch from Argentinean Corn-Reference-Cited by-同舟云学术

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Thermal and Functional Characterization of Starch from Argentinean Corn

Published:2001-07 Issue:4 Volume:78 Page:379-386
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chemistry

Author:

Seetharaman K.¹,Tziotis A.²,Borras F.³,White P. J.²⁴,Ferrer M.³,Robutti J.³

Affiliation:

1. Dept. of Food Science, The Pennsylvania State University, University Park, PA.

2. Dept. of Food Science and Human Nutrition, Iowa State University, Ames, IA.

3. EEA Pergamino INTA, CC31, 2700 Pergamino, BA, Argentina.

4. Corresponding author. E‐mail: Phone: 515‐294‐9688. Fax: 515‐294‐8181.

Funder

U.S. Department of Agriculture

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1094/CCHEM.2001.78.4.379

Reference22 articles.

1. Gelatinization Characteristics of Starch fromdu, wx, ae, andae wx Endosperm of Sweet Corn Inbred la5125

2. Associations of Starch Gel Hardness, Granule Size, Waxy Allelic Expression, Thermal Pasting, Milling Quality, and Kernel Texture of 12 Soft Wheat Cultivars

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