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Gelatinization and retrogradation of native starch from cherimoya fruit during ripening, using differential scanning calorimetry

Author:
Goñi, O., Escribano, M.I., Merodio, C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.2 pp. 303-310
ISSN:
0023-6438
Subject:
cherimoyas, Annona cherimola, fruits (food), ripening, amylose, carbohydrates, retrogradation, postharvest physiology, gelatinization, temperature, physicochemical properties, starch, dry matter content, differential scanning calorimetry, enthalpy, crystallization, melting point, amylopectin, shelf life, thermal properties
Agid:
2080493