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Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a...

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Detalles Bibliográficos
Autores principales:	Lin, Chia-Long, Lin, Jheng-Hua, Lin, Jia-Jing, Chang, Yung-Ho
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7728351/ https://www.ncbi.nlm.nih.gov/pubmed/33255799 http://dx.doi.org/10.3390/molecules25235528

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