ShareEFFECTS OF HYDROXYPROPYLATION ON THERMAL PROPERTIES, STARCH DIGESTIBILITY AND FREEZE-THAW STABILITY OF FIELD PEA (PISUM SATIVUM CV TRAPPER) STARCH.
Author(s) : HOOVER R., HANNOUZ D., SOSU LSKI F. W.
Type of article: Article
Summary
FOR MODIFIED STARCHES WHOSE MOLAR SUBSTITUTION RATE VARIES FROM 0.04 TO 0. 12, CHANGES IN THE THERMAL PROPERTIES (STARCHING ENTHALPY, STARCHING TEMPERATURE, SYNAERESIS), IN THE RHEOLOGICAL PROPERTIES, IN THE IN VITRO DIGESTIBILITY AND IN THE MORPHOLOGY, WERE OBSERVED BY SCANNING ELECTRON MICROSCOPY. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-241788.
Details
- Original title: EFFECTS OF HYDROXYPROPYLATION ON THERMAL PROPERTIES, STARCH DIGESTIBILITY AND FREEZE-THAW STABILITY OF FIELD PEA (PISUM SATIVUM CV TRAPPER) STARCH.
- Record ID : 1989-1940
- Languages: English
- Source: Stärke - vol. 40 - n. 10
- Publication date: 1988
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Indexing
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- Author(s) : GALTIER P.
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- Author(s) : BOTTCHER H.
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