Comparative Study of the Retrogradation of Intermediate Water Content Waxy Maize, Wheat, and Potato Starches 

 -  J. Agric. Food Chem, 53(3), p.631-638, 2005 .
<br/><br/> The retrogradation of extruded starches from three different botanical sources was studied in concentrated conditions (34 ( 1 
<br/><br/><label>Subjects--Topical Terms: </label><br/>STARCH RETROGRADATION<br/>AMYLOPECTIN<br/>ISOTHERMAL CALORIMETRY<br/>MOLECULAR ORDER<br/>STAL