
Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch
Keywords: استیل شدن; To; onset temperature; Tp; peak temperature; Tc; end temperature; ÎHG; gelatinization enthalpy; Tc-To; gelatinization temperature range; ÎHR; retrogradation enthalpy; RVU; rapid visco units; HPV; hot paste viscosity; CPV; cold paste viscosity; RDS; ra