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Comparison of Starch Physicochemical Properties of Waxy Rice Cultivars with Different Hardening Rates

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Physical and organoleptic characteristics of non-sour ‘kokoro’ (a Nigerian maize-based snack) as influenced by flour particle size differential

Bolade, M. K. (2017) · LWT · doi:10.1016/j.lwt.2017.09.001 · Cited by 9

Osmotic Properties of Polysaccharides Solutions

Kruk, J., Pancerz, M., & Ptaszek, A. (2017) · InTech eBooks · doi:10.5772/intechopen.69864 · Cited by 9

Pretreated sorghum-cassava flour as a substitute for traditional Nigerian yam flour (elubo)

Ade-Omowaye, B. I. O., Olajide, J. O., & Oluyomi, E. O. (2003) · Plant Foods for Human Nutrition · doi:10.1023/b:qual.0000040333.21667.0c · Cited by 9

MOISTURE MIGRATION IN A POTATO STARCH PATTY DURING POST-FRYING PERIOD

Rovedo, C. O., Zorrilla, S. E., & Singh, R. P. (1999) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.1999.tb00394.x · Cited by 9

Recrystallization of amylopectin in concentrated starch gels

Keetels, C. J. A. M., Oostergetel, G. T., & van Vliet, T. (1996) · Carbohydrate Polymers · doi:10.1016/s0144-8617(96)00057-4 · Cited by 78

Amylose and Amylopectin Interact in Retrogradation of Dispersed High‐Amylose Starches

Klucinec, J. D., & Thompson, D. B. (1999) · Cereal Chemistry · doi:10.1094/cchem.1999.76.2.282 · Cited by 137

Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch

YAMAGUCHI, Y., OKAWA, Y., NINOMIYA, K., KUMAGAI, H., & KUMAGAI, H. (2019) · Journal of Nutritional Science and Vitaminology · doi:10.3177/jnsv.65.s134 · Cited by 26

A comparative study of the retrogradation kinetics of gelatinized wheat starch in gel and powder form using X-rays, differential scanning calorimetry and dynamic mechanical analysis

Roulet, P., Macinnes, W. M., Würsch, P., Sanchez, R. M., & Raemy, A. (1988) · Food Hydrocolloids · doi:10.1016/s0268-005x(88)80003-1 · Cited by 85

Retrogradation of starch and the role of its components

Guðmundsson, M. T. (1994) · Thermochimica Acta · doi:10.1016/0040-6031(94)80100-2 · Cited by 210