articleFood ChemistryApr 7, 2003Closed access

Morphological, thermal and rheological properties of starches from different botanical sources

NSNarpinder SinghJSJaspreet SinghLKLovedeep KaurNSNavdeep Singh SodhiBSBalmeet Singh Gill

Guru Nanak Dev University

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Abstract

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1,867
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FWCI
12.85
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100%
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128
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5

Topics & keywords

Topics
Keywords
  • Retrogradation (starch)
  • Starch
  • Potato starch
  • Amylose
  • Food science
  • Rheology
  • Chemistry
  • Granule (geology)
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