Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch

التفاصيل البيبلوغرافية
العنوان:	Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch
المؤلفون:	Wen-Bo Miao, Yan-Yan Ning, Hong-Rui Huang, Hua-Min Liu, Xiao-Shuang Cai, Xue-De Wang
المصدر:	Arabian Journal of Chemistry, Vol 14, Iss 11, Pp 103407- (2021)
بيانات النشر:	Elsevier, 2021.
سنة النشر:	2021
المجموعة:	LCC:Chemistry
مصطلحات موضوعية:	Tigernut starch, Chinese quince seed gum, Dry heating, Pasting properties, Crystalline structure, Chemistry, QD1-999
الوصف:	To expand industrial utilization of tigernut starch and meet the demand for industrial starch, the influence of dry heat treatment (130 °C for 2 h and 4 h, 7% moisture) on the functional properties and structure of tigernut starch alone and mixed with Chinese quince seed gum (1% w/w) was investigated. Modifying the starch significantly (p
نوع الوثيقة:	article
وصف الملف:	electronic resource
اللغة:	English
تدمد:	1878-5352
Relation:	http://www.sciencedirect.com/science/article/pii/S1878535221004226; https://doaj.org/toc/1878-5352
DOI:	10.1016/j.arabjc.2021.103407
URL الوصول:	https://doaj.org/article/c69b1180d10b4c1283ecbfd118e12bca
رقم الأكسشن:	edsdoj.69b1180d10b4c1283ecbfd118e12bca
قاعدة البيانات:	Directory of Open Access Journals

الوصف
تدمد:	18785352
DOI:	10.1016/j.arabjc.2021.103407