Editorial.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.202070024
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Works in Starch / Staerke, 2020, Vol 72, Issue 9/10
Results: 17
1
2
Contents: Starch ‐ Stärke 9–10/2020.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.202070023
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- Article
3
Masthead: Starch ‐ Stärke 9–10/2020.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.202070022
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- Article
4
Editorial Board: Starch ‐ Stärke 9–10/2020.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.202070021
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- Article
5
Cover Picture: Starch ‐ Stärke 9–10/2020.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.202070020
- Publication type:
- Article
6
Effect of Two Different Drying Methods on Molecular Structure, In Vitro Digestibility and Chemical Properties of Oca Tuber Flour.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.202000037
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- Article
7
Effects of Dual Pullulanase‐Debranching and Temperature‐Cycling Treatments on Physicochemical Properties and In Vitro Digestibility of Sago Starch and Its Application in Chinese Steamed Buns.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.202000034
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- Article
8
Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900320
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- Article
9
Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900303
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- Article
10
Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900298
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- Article
11
Insight into Multi‐Scale Structure and Digestibility of Sugar Palm (Arenga pinnata) Starch Subjected to High Speed Jet Treatment.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900278
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- Article
12
Effect of Different Heat Treatments on Physicochemical Properties and Structural and Digestibility of Water Caltrop Starch.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900275
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- Article
13
Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea (Pisum sativum L.) Flour.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900228
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- Article
14
A Two Competing Substrates Michaelis–Menten Kinetics Scheme for the Analysis of In Vitro Starch Digestograms.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900170
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- Article
15
Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900097
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- Article
16
Role of Endogenous Protein in the Spherical Aggregation of Taro Starch Granules upon Spray‐Drying and in In Vitro Digestibility.
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900087
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- Article
17
Addition of Pulses, Cooking Oils, and Vegetables Enhances Resistant Starch and Lowers the Glycemic Index of Rice (Oryza sativa L.).
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- Starch / Staerke, 2020, v. 72, n. 9/10, p. 1, doi. 10.1002/star.201900081
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- Article