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Effect of longer heating time on depolymerization of low moisturized starches
N. Igura
, I. Hayakawa, Y. Fujio
Food Science and Biotechnology
Research output
:
Contribution to journal
›
Article
›
peer-review
12
Citations (Scopus)
Overview
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Dive into the research topics of 'Effect of longer heating time on depolymerization of low moisturized starches'. Together they form a unique fingerprint.
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Medicine & Life Sciences
Starch
98%
Heating
93%
Solubility
43%
Cold Temperature
39%
Amylopectin
36%
Ipomoea batatas
36%
Amylose
34%
Water
29%
Solanum tuberosum
28%
Zea mays
26%
Triticum
26%
Iodine
22%
Polysaccharides
20%
Temperature
15%
Agriculture & Biology
depolymerization
100%
starch
62%
water solubility
49%
heat
48%
sweet potato starch
32%
wheat starch
27%
amylopectin
24%
corn starch
22%
iodine
22%
amylose
22%
polysaccharides
16%
potatoes
16%
temperature
8%
Chemical Compounds
Depolymerization
96%
Starch
80%
Time
31%
Amylopectin
29%
Solubility
27%
Amylose
26%
Molecule
15%
Flow
14%