4.3 Article

A Comparison of mango kernel starch with a novel starch from litchi (Litchi chinensis) kernel: Physicochemical, morphological, pasting, and rheological properties

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Partial Characterization of Tamarind (Tamarindus indica L.) Kernel Starch Oxidized at Different Levels of Sodium Hypochlorite

Maninder Kaur et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)

Article Food Science & Technology

Physicochemical, Morphological, Pasting, and Rheological Properties of Tamarind (Tamarindus indica L.) Kernel Starch

Maninder Kaur et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)

Review Food Science & Technology

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

Bharat Bhushan et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Biochemistry & Molecular Biology

Comparison of A and B Starch Granules from Three Wheat Varieties

Jie Zeng et al.

MOLECULES (2011)

Article Chemistry, Applied

Electrorheological behavior of biodegradable modified corn starch/corn oil suspensions

Mustafa Yavuz et al.

CARBOHYDRATE POLYMERS (2010)

Article Chemistry, Applied

Pasting and swelling properties of wheat flour and starch in relation to amylose content

Jaroslav Blazek et al.

CARBOHYDRATE POLYMERS (2008)

Article Food Science & Technology

Rheology of mixed systems of sweet potato starch and galactomannans

Hye-Mi Choi et al.

STARCH-STARKE (2008)

Article Food Science & Technology

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

Kawaljit Singh Sandhu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Engineering, Chemical

Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivars

N Singh et al.

JOURNAL OF FOOD ENGINEERING (2004)

Article Biochemistry & Molecular Biology

Examination of the structure of amylopectin molecules by fluorescent labeling

Y Takeda et al.

CARBOHYDRATE RESEARCH (2003)