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Modeling Of Retrogradation Of Waxy And Normal Corn Starches
(Taylor & Francis Inc, 2011)
Retrogradation behavior of waxy and normal corn starch gels stored at 5 and 21 C were investigated for 50 days by differential scanning calorimetry. The extend of retrogradation can be expressed as the ratio of retrogradation ...
Effects Of Fatty Acid Addition On The Physicochemical Properties Of Corn Starch
(Taylor & Francis Inc, 2014)
The effect of addition of six fatty acids (stearic, palmitic, myristic, oleic, palmitoleic, and myristoleic acid) on the gelatinization, glass transition, and retrogradation properties of corn starch as well as their ...