Physiochemical, Pasting, and Thermal Properties of Starch Isolated from Different Barley Cultivars

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.16, Iss.7, 2013-10, pp. : 1494-1506

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Pasting, Thermal, Hydration, and Functional Properties of Annealed and Heat-Moisture Treated Starch of Sword Bean (Canavalia gladiata)

By Olu-Owolabi B. Iromidayo

International Journal of Food Properties, Vol. 14, Iss. 1, 2011-01 ,pp. : 157-174

Taylor & Francis Ltd

Access to resources Recommend Favorite

Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch

By Ali Tahira Mohsin Hasnain Abid

International Journal of Food Properties, Vol. 17, Iss. 3, 2014-03 ,pp. : 523-535

Taylor & Francis Ltd

Access to resources Recommend Favorite

Chain Length Distribution of Amylopectin and Physicochemical Properties of Starch in Myanmar Rice Cultivars

International Journal of Food Properties, Vol. 18, Iss. 8, 2015-08 ,pp. : 1719-1730

Taylor & Francis Ltd

Access to resources Recommend Favorite

Predicting Texture of Cooked Blended Rice with Pasting Properties

By Zhu Bo

International Journal of Food Properties, Vol. 16, Iss. 3, 2013-01 ,pp. : 485-499

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Different Starches on Colors and Textural Properties of Surimi-Starch Gels

International Journal of Food Properties, Vol. 17, Iss. 7, 2014-08 ,pp. : 1439-1448

Taylor & Francis Ltd

Access to resources Recommend Favorite