Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels
Author:
Funder
National Metal and Materials Technology Center
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1107575
Reference39 articles.
1. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆
2. Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel
3. The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds
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