Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof - Lemmens - 2021 - Starch - Stärke - Wiley Online Library
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Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof
Internal Structure of Normal Maize Starch Granules Revealed by Chemical Surface Gelatinization
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof
Activities of starch synthetic enzymes and contents of endogenous hormones in waxy maize grains subjected to post-silking water deficit
Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size
Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights
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Starch - Stärke: Vol 73, No 1-2
PDF) Effect of sugar type and concentration on pasting and textural properties of corn starch in water and skim milk
Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size
Solvent Effects on Starch Dissolution and Gelatinization
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof
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