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Starch gelatinization
Moisture-Temperature Relationship in Starch Gelatinization
Influence of Drying Temperature, Water Content, and Heating Rate on Gelatinization of Corn Starches
Water Relations in High Ratio White Cake Batters and Cellulose Substituted White Cake Batters Oleane Carden Zenoble Iowa State University
Development and Utilization of Resistant Starch in Cooked Rice Grains and Breads Michaael Reed Iowa State University
Effects of Starch Chemical Structures on Gelatinization and Pasting Properties
I Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes
Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches
Alkali Gelatinization of Starches
Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
Understanding Functionality of Sucrose in Cake for Reformulation Purposes
Physicochemical Properties, Modifications and Applications of Starches from Different Botanical Sources Sylvia Carolina ALCÁZAR-ALAY1, Maria Angela Almeida MEIRELES1*
Starch Gelatinization and Pasting Grain Sources Categorized by Rate of Ruminal Starch Digestion
Modifications of Starch During Baking: Studied Through Reactivity with Amyloglucosidase
Process Development for Gelatinisation and Enzymatic Hydrolysis of Starch at High Concentrations
Textural Optimization of Reduced-Calorie Layer Cakes Using Polydextrose and a Gum-Emulsifier Blend
Waxy Corn Starch: Monoglyceride Interaction in a Model System1
Relationship of Flour Protein Concentration and Various Starches to the Physical and Chemical Properties of Angel Food Cakes
Effects of Amylose and Amylopectin on the Functional Properties of Starch Jen-Fang Chen Iowa State University
Top View
The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup
Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes
Modifiction of Starch: a Review of Various Techniques
Application of Differential Scanning Calorimetry for Identifying Novel Starch Types in Maize Mark Robert Campbell Iowa State University
Gelatinization Properties of White Maize Starch from Three Varieties of Corn Subject to Oxidized and Acetylated-Oxidized Modification
The Process of Developing Gelatinization and Saccharification with Variations in Temperature and Period of Glucose Sago Material
Rheologlcal PROPERTIES of Gelatlnlstarch COMPOSITE
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Process Development for Maltodextrins and Glucose Syrup from Cassava Milena Lambri*, Roberta Dordoni, Arianna Roda, Dante Marco De Faveri
Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization
Gelatinization and Molecular Properties of Organic and Conventional Rice and Spelt Starches
Chapter 12 Thickening and Gelling Agents
Characterization of Normal and Waxy Corn Starch for Bioethanol Production Hanyu Yangcheng Iowa State University
Gelatinization and Solubility of Corn Starch During Heating in Excess Water: New Insights
Influence of Trehalose, Glucose, Fructose, and Sucrose on Gelatinisation and Retrogradation of Corn and Tapioca Starches
Consumers' Delayed Consumption of Bakery Products
Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices
Characterization and Chemical Surface Gelatinization of Yellow Pea Starch
Starch Gelatinization Under Shearless and Shear Conditions
Matrix Effect on Fat Crystallization in Laminated Bakery Products By
Understanding Starch Structure: Recent Progress
Rheological, Pasting, Thermal and Retrogradation
A Review on the Effect of High Pressure Processing (HPP)