Characteristics of some physically modified starches using mild heating and freeze-thawing
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.11.035
Abstract: Abstract Granular starches of different origins (normal corn, waxy corn, potato and tapioca) dispersed in water (40% dry solids, w/v) were subjected to mild heating (1 h) at their onset temperatures (To) for melting (H), cooling… read more here.
Keywords: heating freeze; treated starches; freeze thawing; mild heating ... See more keywords