Article (Scientific journals)
The effect of heating rates on functional properties of wheat and potato starch-water systems
Malumba Kamba, Paul; Doran, Lynn; Danthine, Sabine et al.
2018In LWT - Food Science and Technology, 88, p. 196-202
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Keywords :
Starch, Heating rate; Pasting, Gelatinization, Gel
Disciplines :
Food science
Author, co-author :
Malumba Kamba, Paul  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Doran, Lynn ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Danthine, Sabine  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Blecker, Christophe ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Bera, François ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Language :
English
Title :
The effect of heating rates on functional properties of wheat and potato starch-water systems
Publication date :
2018
Journal title :
LWT - Food Science and Technology
ISSN :
0023-6438
eISSN :
1096-1127
Publisher :
Elsevier
Volume :
88
Pages :
196-202
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 29 November 2017

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