Pasting and Thermal Properties of Potato and Bean Starches
- 1 January 1997
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 49 (3), 97-102
- https://doi.org/10.1002/star.19970490304
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Starch Noodle Quality as Related to Potato GenotypesJournal of Food Science, 1996
- Viscosity Measurements of Potato Starch Paste with the Rapid Visco AnalyzerStarch ‐ Stärke, 1995
- The Rapid Viscoanalyser as a Method of Testing for Noodle Quality in a Wheat Breeding ProgrammeJournal of Cereal Science, 1993
- Studies on mung bean starch: granule stabilityFood Hydrocolloids, 1991
- Low Temperature Sweetening in Susceptible and Resistant Potatoes: Starch Structure and CompositionJournal of Food Science, 1990
- Retrogradation of gelatinized potato starch studied by differential scanning calorimetry.Agricultural and Biological Chemistry, 1985
- Studies on the Functional Characteristics and Digestibility of Starches from Phaseolus vulgaris BiotypesStarch ‐ Stärke, 1985
- STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science, 1980
- Multiple Phase Transitions of Starches and Nägeli AmylodextrinsStarch ‐ Stärke, 1980
- Phase transitions of the starch–water systemBiopolymers, 1979