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
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Descrição
Starch - Stärke: Vol 73, No 1-2
Pasting properties of blends of potato, rice and maize starches - ScienceDirect
Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio - ScienceDirect
PDF) Spray Drying Encapsulation of Proteins and Bioactive Peptides
Foods, Free Full-Text
Exploration of the process and mechanism of magnesium chloride induced starch gelatinization - ScienceDirect
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
Foods, Free Full-Text
Starch - Stärke: Vol 73, No 1-2
PDF) Effect of integrated nutrient management in Maize (Zea mays L)
An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review
Sodium Starch Glycolate (Maize & Potato), 25Kg
Effect of composition on the structure and digestibility of starch in Idli batter - Roy - Food Bioengineering - Wiley Online Library
Induction of Maize Starch Gelatinization and Dissolution at Low Temperature by the Hydrotrope Sodium Salicylate
