ShareChanges in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. 3. Effect of cooking conditions and concentration of the starch paste.
Author(s) : KIM H. R., MUHRBECK P., ELIASSON A. C.
Type of article: Article
Summary
Effects of starch heating conditions and concentration on the rheological properties and syneresis of modified starches subjected to freezing-thawing cycles varying from 1 to 8.
Details
- Original title: Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. 3. Effect of cooking conditions and concentration of the starch paste.
- Record ID : 1994-2333
- Languages: English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
- Publication date: 1993
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Changes in rheological properties of hydroxypro...
- Author(s) : KIM H. R., MUHRBECK P., ELIASSON A.-C.
- Date : 1993
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- Source: J. Sci. Food Agric. - vol. 61 - n. 1
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Changes in rheological properties of hydroxypro...
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- Date : 1993
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- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
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