Factors Affecting the Visco‐Amylograph and Rapid Visco‐Analyzer Evaluation of the Impact of Annealing on Starch Pasting Properties
- 1 January 1996
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 48 (7-8), 266-270
- https://doi.org/10.1002/star.19960480707
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Studies on Rye Starch Properties and Modification. Part III: Viscograph Pasting Characteristics of Rye StarchesStarch ‐ Stärke, 1994
- THE EFFECT OF ANNEALING ON THE PHYSICOCHEMICAL PROPERTIES OF WHEAT, OAT, POTATO AND LENTIL STARCHESJournal of Food Biochemistry, 1993
- Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture ‐TreatmentStarch ‐ Stärke, 1992
- Annealing of Starch at an Intermediate Water ContentStarch ‐ Stärke, 1991
- A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn StarchJournal of Food Science, 1987
- Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°CStarch ‐ Stärke, 1971