Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches - Concepedia

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Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches

131

Citations

20

References

2003

Year

Rilton Alves de Freitas, Regina C.M. de Paula, Judith P.A. Feitosa, Sérgio Paulo Dejato Rocha, Maria Rita Sierakowski

Carbohydrate Polymers

Food ChemistryGelatinization KineticsFood AnalysisRheological PropertiesBiotechnologyAmylose ContentsPolysaccharideFood ProcessingHealth Sciences

References

	Year	Citations

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