Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof - Lemmens - 2021 - Starch - Stärke - Wiley Online Library
Por um escritor misterioso
Descrição
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof
Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights
Minerals, Free Full-Text
An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration
Potato starch films by incorporating tea polyphenol and MgO nanoparticles with enhanced physical, functional and preserved properties - ScienceDirect
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Effect of pre‐gelatinised high‐amylose maize starch combined with Ca2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles - Lubowa - 2021 - International Journal of Food
Internal Structure of Normal Maize Starch Granules Revealed by Chemical Surface Gelatinization
Solvent Effects on Starch Dissolution and Gelatinization
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof
Frontiers Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch
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Induction of Maize Starch Gelatinization and Dissolution at Low Temperature by the Hydrotrope Sodium Salicylate
Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio - ScienceDirect
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