Improved Gelatinization Behavior of Tapioca Starch by Compounding with Amino Acids
نویسندگان
چکیده
منابع مشابه
Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules
Melting of native tapioca starch granules in aqueous pastes upon heating is observed in situ using simultaneous small- and wide-angle X-ray scattering (SAXS/WAXS) and solution viscometry. Correlated structure and viscosity changes suggest closely associated amylose and amylopectin chains in the semicrystalline layers, and the release of amylose chains for enhanced solution viscosity occurs larg...
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ژورنال
عنوان ژورنال: Journal of Applied Glycoscience
سال: 2008
ISSN: 1344-7882,1880-7291
DOI: 10.5458/jag.55.211