Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions
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DOI: 10.1016/j.jcs.2017.11.008
Abstract: Abstract Sugars are among the constituents which significantly affect the process of starch gelatinization and settle properties of the resulting gels. The information about the influence of sugar mixture like glucose syrup (GS) on starch… read more here.
Keywords: pasting gel; gel characteristics; normal waxy; glucose syrup ... See more keywords