Comparison of enzymatic and colorimetric methods for the determination of degree of starch gelatinization

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dc.contributor.authorBastajian, Yervant Missak
dc.contributor.departmentDepartment of Food Technology and Nutrition
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1997
dc.date.accessioned2012-06-13T06:44:04Z
dc.date.available2012-06-13T06:44:04Z
dc.date.issued1997
dc.descriptionThesis (M.S.) -- American University of Beirut. Department of Food Technology and Nutrition, 1997.;"Advisor: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutrition -- Member of Committee: Dr. Raja Tannous, Professor, Food Technology and Nut
dc.descriptionBibliography: leaves 64-70.
dc.description.abstractThe proportion of raw and gelatinized starch in many food products is critical in determining texture and digestibility. Gelatinized starch affects food texture by absorbing water, forming a gel or increasing viscosity of solutions. Digestibility is large
dc.format.extentxv, 70 leaves : ill., tables
dc.identifier.urihttp://hdl.handle.net/10938/5386
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003822 AUBNO
dc.subject.lcshCorn
dc.subject.lcshWheat
dc.subject.lcshRice
dc.subject.lcshStarch
dc.subject.lcshColorimetric analysis
dc.subject.lcshEnzymatic analysis
dc.titleComparison of enzymatic and colorimetric methods for the determination of degree of starch gelatinization
dc.typeThesis

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