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  1. 1
    The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles
    by Rui Dong, Qianwen Niu, Kailong Zhang, Xinzhong Hu, Yu Bu
    Published 2020-06-01
    Subjects: “...retrogradation...”
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    Article
  2. 2
    Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
    Subjects: “...retrogradation...”
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  3. 3
    Rheological Analysis of the Structuralisation Kinetics of Starch Gels
    by Ryszard Rezler
    Published 2021-06-01
    Subjects: “...retrogradation...”
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  4. 4
    Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch
    Subjects: “...retrogradation...”
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  5. 5
    PHYSICOCHEMICAL PROPERTIES OF STARCH-MALTODEXTRIN AND STARCH-MALTODEXTRIN-GLUCOSE SYSTEMS
    Subjects: “...retrogradation...”
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  6. 6
    Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method
    Subjects: “...retrogradation....”
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  7. 7
    Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation
    Subjects: “...iterative retrogradation...”
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  8. 8
    Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation
    Subjects: “...retrogradation...”
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  9. 9
    Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation
    Subjects: “...retrogradation...”
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  10. 10
    Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes
    Subjects: “...retrogradation...”
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    Article
  11. 11
    Pasting properties of starch-okra pectin mixed system
    Subjects: “...retrogradation...”
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  12. 12
    Effect of the Incorporation of Polycaprolactone (PCL) on the Retrogradation of Binary Blends with Cassava Thermoplastic Starch (TPS)
    by José Herminsul Mina Hernandez
    Published 2021-12-01
    Subjects: “...retrogradation...”
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    Article
  13. 13
    The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)
    Subjects: “...retrogradation...”
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  14. 14
    Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas Starch granules structure and its regards with physicochemical properties
    Subjects: “...retrogradation...”
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    Article
  15. 15
    Propriedades físico-químicas do amido de aveia da variedade brasileira IAC 7 Physicochemical properties of IAC 7 oat starch from Brazilian cultivars
    Subjects: “...retrogradation...”
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    Article
  16. 16
    Structural changes induced in waxy maize starch and normal wheat starch by maltogenic amylases
    by Grewal, Navneet Kaur
    Published 2014
    Subjects: “...Starch retrogradation...”
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  17. 17
    Caracterização estrutural e físico-química do amido de taioba (Xanthosoma sagittifolium ) e potencial aplicação na produção de etanol
    Subjects: “...Retrogradation...”
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  18. 18
    Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch
    Subjects: “...retrogradation...”
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    Article
  19. 19
    Effects of high temperature during grain filling on physicochemical properties of waxy maize starch
    by Da-lei LU, Huan YANG, Xin SHEN, Wei-ping LU
    Published 2016-02-01
    Subjects: “...retrogradation...”
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    Article
  20. 20
    Propriétés physico-chimiques de l'amidon de gingembre (Zingiber officinale roscoe) de Côte d'Ivoire
    by Coulibaly, A., Tetchi, FA., Amani, NGG.
    Published 2004-01-01
    Subjects: “...Retrogradation...”
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    Article
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