Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch.
The influence of amylose content (AC) on gel texture, thermal, pasting, rheological and morphologic properties, short-range order, X-ray diffraction pattern, solubility and swelling power of starches from nine proso millet cultivars was investigated. The solubility, swelling power, conclusion gelati...
| Publicado en: | Current Topics in Nutraceutical Research Vol. 17; no. 1; pp. 42 - 50 |
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| Autores principales: | , , , |
| Formato: | Journal Article |
| Publicado: |
New Century Health Publishers, LLC
Feb2019
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| Acceso en línea: | Ver este registro en EBSCOhost |