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Phase transition of cross-linked and hydroxypropylated corn (Zea mays L.) starches

Author:
Ratnayake, W.S., Jackson, D.S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.2 pp. 346-358
ISSN:
0023-6438
Subject:
Zea mays, waxy corn, corn starch, modified starch, thermal properties, crosslinking, starch gels, gelatinization, crystal structure, crystallization, starch granules, light microscopes, scanning electron microscopy, image analysis, heat treatment
Agid:
2080502