Jump to Main Content
A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties
- Sandhu, K.S., Kaur, M., Singh, N., Lim, S.T.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.6 pp. 1000-1010
- 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