Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk
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DOI: 10.1007/s13197-019-04008-w
Abstract: Three forms of modified tapioca starch, i.e. phosphorylated cross-linked tapioca starch (CLTS), octenyl succinic anhydride substituted tapioca starch (OSTS) and hydroxypropylated tapioca starch (HPTS) were studied and used as stabilizers (0.5, 1 and 1.5%) in… read more here.
Keywords: physicochemical sensory; liquid kashk; tapioca starch; modified tapioca ... See more keywords