17
Thomas, D. J., & Atwell, W. A. (2005). Starches. St. Paul, MN: Eagan Press.
Tran, T., Piyachomkwan, K., & Sriroth, K. (2007). Gelatinization and thermal properties of modified cassava starches. Starch-Stärke, 59, 46–55.
Tukomane, T., & Varavinit, S. (2008). Classification of rice starch amylose content from rheological changes of starch paste after cold recrystallization. Starch-Stärke, 60(6), 292–297.
Varavinit, S., Paisanjit, W., Tukomane, T., & Pukkahuta, C. (2007). Effect of osmotic pressure on
the cross-linking reaction of tapioca starch. Starch-Stärke, 59, 290–296.
Wang, S., & Copeland, L. (2015). Effect of acid hydrolysis on starch structure and functionality: A
review. Critical Reviews in Food Science and Nutrition, 55, 1081–1097.
Wani, A. A., Singh, P., Shah, M. A., Schweiggert-Weisz, U., Gul, K., & Wani, I. A. (2012). Rice
starch diversity: Effects on structural, morphological, thermal and physicochemical properties:
A review. Comprehensive Reviews in Food Science and Food Safety, 11, 417–436.
Wani, I. A., Jabeen, M., Geelani, H., Masoodi, F. A., Saba, I., & Muzaffar, S. (2014). Effect of
gamma irradiation on physicochemical properties of Indian Horse Chestnut (Aesculus indica
Colebr.) starch. Food Hydrocolloids, 35, 253–263.
Wickramasinghe, H. A. M., & Noda, T. (2008). Physicochemical properties of starches from Sri
Lankan rice varieties. Food Science and Technology Research, 14(1), 49–54.
Xie, S. X., Lui, Q., & Cui, S. W. (2005). Starch modification and applications. In S. W. Cui (Ed.),
Food carbohydrates: Chemistry, physical properties, and applications (pp. 357–405). Boca
Raton, FL: CRC Press.
Zarguili, I., Maache-Rezzoug, Z., Loisel, C., & Doublier, J.-L. (2006). Influence of DIL hydrothermal process conditions on the gelatinization properties of standard maize starch. Journal of
Food Engineering, 77, 454–461.
Starch: An Overview
Thomas, D. J., & Atwell, W. A. (2005). Starches. St. Paul, MN: Eagan Press.
Tran, T., Piyachomkwan, K., & Sriroth, K. (2007). Gelatinization and thermal properties of modified cassava starches. Starch-Stärke, 59, 46–55.
Tukomane, T., & Varavinit, S. (2008). Classification of rice starch amylose content from rheological changes of starch paste after cold recrystallization. Starch-Stärke, 60(6), 292–297.
Varavinit, S., Paisanjit, W., Tukomane, T., & Pukkahuta, C. (2007). Effect of osmotic pressure on
the cross-linking reaction of tapioca starch. Starch-Stärke, 59, 290–296.
Wang, S., & Copeland, L. (2015). Effect of acid hydrolysis on starch structure and functionality: A
review. Critical Reviews in Food Science and Nutrition, 55, 1081–1097.
Wani, A. A., Singh, P., Shah, M. A., Schweiggert-Weisz, U., Gul, K., & Wani, I. A. (2012). Rice
starch diversity: Effects on structural, morphological, thermal and physicochemical properties:
A review. Comprehensive Reviews in Food Science and Food Safety, 11, 417–436.
Wani, I. A., Jabeen, M., Geelani, H., Masoodi, F. A., Saba, I., & Muzaffar, S. (2014). Effect of
gamma irradiation on physicochemical properties of Indian Horse Chestnut (Aesculus indica
Colebr.) starch. Food Hydrocolloids, 35, 253–263.
Wickramasinghe, H. A. M., & Noda, T. (2008). Physicochemical properties of starches from Sri
Lankan rice varieties. Food Science and Technology Research, 14(1), 49–54.
Xie, S. X., Lui, Q., & Cui, S. W. (2005). Starch modification and applications. In S. W. Cui (Ed.),
Food carbohydrates: Chemistry, physical properties, and applications (pp. 357–405). Boca
Raton, FL: CRC Press.
Zarguili, I., Maache-Rezzoug, Z., Loisel, C., & Doublier, J.-L. (2006). Influence of DIL hydrothermal process conditions on the gelatinization properties of standard maize starch. Journal of
Food Engineering, 77, 454–461.
Starch: An Overview