cache

Hossain, M.D., B.K. Bala and M.R.A. Mondol.2001. Sorption isotherm and heat of
sorption of pineapple. J. of Food Engineering 48: 103-107.
Hu , R. 1999. Food Product Design. Technomic Publishing Compay, Inc.
Pennsylvania, USA. 222p.
Jane, J.L. and J.F., Roybyt. 1984. Structure studies of amylose-V complexs and
retrograded amylose by action of alpha amylose, and a new method for
preparing amylodextrins. Carbohydrate Research 132:105-118.
Jane, J.L., Y.Y. Chen, F.L. Lee, E.A. McPherson, K.S. Wong, M. Radosavljevic and T.
Kasemsuwan. 1999. Effects of amylopectin branch chain length and amylose
content on the gelatinization and pasting properties of starch. Cereal Chem. 76:
629-637.
Jankowski, T. and C.K. Rha.1986. Retrogradation of starch in cooked wheat.
Starch/starke 38(1): 6-9.
Jankowski, T. 1992. Influence of starch retrogradation on the texture of cooked potato
tuber. International Journal of Food Science and Technology 27 : 637-642.
Juliano, B.O. 1971. A simplified assay for milled rice amylose. Cereal Sci. Today 16(10) :
334-340.
Kaletunc, G., M.D. Normand., E.A. Johnson and M. Peleg. 1991. ‘’ Degree of elasticity ‘’
Determination in solid foods. J. of Food Sci. 56(4) : 950-953.
Kalichevsky, M.T., P.D. Orford and S.G., Ring. 1990. The retrogradation and gelation of
amylopectins from various botanical sources. Carbohydr. Res. 198: 49-55.
215