The Principles of Starch Gelatinization and Retrogradation
نویسندگان
چکیده
منابع مشابه
The Principles of Starch Gelatinization and Retrogradation
The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes ...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2014
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2014.53035