Effect of amylose content on estimated kinetic parameters for a starch viscosity model.

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Effect of amylose content on estimated kinetic parameters for a starch viscosity model.

The apparent viscosity profile of starches during gelatinization varies with different amylose content. This study focused on the influence of amylose content on the kinetic parameters of a starch viscosity model for corn starches. The five parameters were: gelatinization rate constant (kg), gelatin...

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Bibliographic Details
Main Authors:	Sulaiman, Rabiha, Dolan, Kirk D.
Format:	Article
Language:	English English
Published:	Elsevier 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/30453/ http://psasir.upm.edu.my/id/eprint/30453/1/Effect%20of%20amylose%20content%20on%20estimated%20kinetic%20parameters%20for%20a%20starch%20viscosity%20model.pdf

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