Effects of Starch Isolation, Drying, and Grinding Techniques on Its Gelatinization and Retrogradation Properties
- 15 September 1998
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 75 (5) , 590-594
- https://doi.org/10.1094/cchem.1998.75.5.590
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn StarchJournal of Food Science, 1987
- The Effect of Extraction Method Upon the Gelatinization Behaviour of Wheat Starch GranulesStarch ‐ Stärke, 1982
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- A Hypothesis for the Morphological Changes which Occur on Heating Lenticular Wheat Starch in WaterStarch ‐ Stärke, 1980
- Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning CalorimetryStarch ‐ Stärke, 1971