Showing 1 - 3 results of 3 for search '"Starch gelatinization"', query time: 0.02s Refine Results
  1. 1
    Formaldehyde and propionic acid do not reduce starch gelatinization within a laboratory setting and may not contribute to reduced pellet quality

    Formaldehyde and propionic acid do not reduce starch gelatinization within a laboratory setting and may not contribute to reduced pellet quality by K.M. Bowen, L.E. Knarr, E.B. Estanich, S.R. Estep, J.S. Moritz

    Published 2025-03-01
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  2. 2
    Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate

    Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate by Jiwei Kuang, Wengang Zhang, Xijuan Yang, Ping Ma

    Published 2025-01-01
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  3. 3
    Effects of Different Milling Methods on the Quality of Whole Wheat Flour

    Effects of Different Milling Methods on the Quality of Whole Wheat Flour by DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei

    Published 2025-02-01
    Subjects: “…milling technology; whole wheat flour; damaged starch; gelatinization properties; rheological properties…”
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