Starch Crystal Transformations and Their Industrial Importance

1988835 citationsJournal Article

Authors

Abstract

Abstract The structures and transformations of the starch crystal forms A, B, C and V are reviewed from the viewpoint of their industrial importance. Reviewed also is the non‐crystalline or amorphous state of starch and its role in determining the physical properties of native and gelled starches.

Topics & Keywords

Food composition and properties Microbial Metabolites in Food Biotechnology Polysaccharides Composition and Applications

Publication Details

Published in: Starch - Stärke

Volume 40, Issue 1, pp. 1-7

DOI: 10.1002/star.19880400102

Field-Weighted Citation Impact: 5.38

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Starch Crystal Transformations and Their Industrial Importance

Authors

Abstract

Topics & Keywords

Publication Details