PubAg

Main content area

A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties

Author:
Sandhu, K.S., Kaur, M., Singh, N., Lim, S.T.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.6 pp. 1000-1010
ISSN:
0023-6438
Subject:
corn starch, waxy corn, oxidation, sodium hypochlorite, food processing quality, physicochemical properties, thermal properties, pasting properties, microstructure, amylose, swelling (materials), amylopectin, differential scanning calorimetry, gelatinization, retrogradation, viscosity, water binding capacity, carboxylation
Agid:
2080025