| 1 |
Thermoplastic starch from corn and wheat: a comparative study based on amylose content
Altayan MM, Al Darouich T, Karabet F
Polymer Bulletin, 78(6), 3131, 2021 |
| 2 |
Hydrolysis of cassava starch, chitosan and their mixtures in pressurized hot water media
Zhao YJ, Saldana MDA
Journal of Supercritical Fluids, 147, 293, 2019 |
| 3 |
A novel image-analysis based approach to evaluate some physicochemical and cooking properties of rice kernels
Jinorose M, Prachayawarakorn S, Soponronnarit S
Journal of Food Engineering, 124, 184, 2014 |
| 4 |
Simple and Rapid Molecular Techniques for Identification of Amylose Levels in Rice Varieties
Cheng A, Ismail I, Osman M, Hashim H
International Journal of Molecular Sciences, 13(5), 6156, 2012 |
| 5 |
Extrusion processing and characterization of edible starch films with different amylose contents
Li M, Liu P, Zou W, Yu L, Xie FW, Pu HY, Liu HS, Chen L
Journal of Food Engineering, 106(1), 95, 2011 |
| 6 |
Cooking quality and instrumental textural attributes of cooked rice for different milling fractions
Mohapatra D, Bal S
Journal of Food Engineering, 73(3), 253, 2006 |
| 7 |
Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starches
Sandhu KS, Singh N, Kaur M
Journal of Food Engineering, 64(1), 119, 2004 |
| 8 |
Relationship between structure and viscoelastic behavior of plasticized starch
Della Valle G, Buleon A, Carreau PJ, Lavoie PA, Vergnes B
Journal of Rheology, 42(3), 507, 1998 |
