Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC). The results showed that the sugars affect gelatinisation and retrogradation of both starches,...

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Bibliographic Details
Published in:	Czech Journal of Food Sciences
Main Authors:	Jurislav Babić, Drago Šubarić, Bronislav Miličević, Durdica Ačkar, Mirela Kopjar, Nela Nedić Tiban
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2009-06-01
Subjects:	corn starch tapioca starch sugars gelatinisation retrogradation
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0002_influence-of-trehalose-glucose-fructose-and-sucrose-on-gelatinisation-and-retrogradation-of-corn-and-tapioca.php

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