Determining Gelatinized Starch in a Dry Starchy Product
- 1 July 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (4) , 888-889
- https://doi.org/10.1111/j.1365-2621.1993.tb09384.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinizationC R C Critical Reviews in Food Science and Nutrition, 1984
- GELATINIZATION AND IN VITRO DIGESTIBILITY OF STARCH IN BAKED PRODUCTSJournal of Food Science, 1980
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- Degree of Gelatinisation of Cooked RiceStarch ‐ Stärke, 1973