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- Singh, Narpinder, et al. Show all 4 Authors
- Food chemistry 2004 v.85 no.1 pp. 131
- Mangifera indica; cultivars; mangoes; physicochemical properties; plant morphology; fruits (food); thermal properties; rheological properties; starch granules; amylose; particle size; glass transition temperature; enthalpy; gelatinization; seeds; storage time; turbidity
- ... The starches separated from kernels of five different Indian mango cultivars (Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for physicochemical, morphological, thermal and rheological properties. Mean granule length and width of the starches separated from mango cultivars ranged between 15.8–21.7 and 8.7–14.1 μm, respectively. The shape of starch granules varied from oval to ell ...