Some Chemical, Physical, and Functional Properties of Native and Modified Starches of Amaranthus hypochondriacus and Amaranthus cruentus
- 1 January 1993
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 45 (6) , 215-220
- https://doi.org/10.1002/star.19930450606
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Amaranths–an underutilized resourceInternational Journal of Food Science & Technology, 1988
- The Starch of Amaranthus — Physico‐chemical Properties and Functional CharacteristicsStarch ‐ Stärke, 1984
- Amarantus hypochondriacus – Characteristics of the Starch and Baking Potential of the FlourStarch ‐ Stärke, 1981
- Physicochemical Properties of Starch of Intermediate‐Amylose and Waxy Rices Differing in Grain QualityStarch ‐ Stärke, 1981
- A gel consistency test for eating quality of riceJournal of the Science of Food and Agriculture, 1973