Assessment of some parameters involved in the gelatinization and retrogration of starch

By Christou M.D.   Amendola A.   Smeder M.   Garca-Alonso A.   Jimenez-Escrig A.   Martn-Carron N.   Bravo L.   Saura-Calixto F.  

Food Chemistry, Vol. 66, Iss. 2, 1999-08 ,pp. : 181-187

Elsevier

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Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose

By Sagum R.   Arcot J.  

Food Chemistry, Vol. 70, Iss. 1, 2000-07 ,pp. : 107-111

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Effects of L-ascorbic acid on the conversion of cassava starch

By Sriburi P.   Hill S.E.   Mitchell J.R.  

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 177-183

Elsevier

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Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans - effect of extrusion cooking on digestibility

By Alonso R.   Aguirre A.   Marzo F.  

Food Chemistry, Vol. 68, Iss. 2, 2000-02 ,pp. : 159-165

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Starch structure and some properties of cocoyam (Xanthosoma sagittifolium and Colocasia esculenta) starch and raphides

By Sefa-Dedeh S.   Kofi-Agyir Sackey E.  

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