The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch

Author:

Berski Wiktor,Krystyjan Magdalena,Zięć Gabriela,Litwinek Dorota,Gambuś Halina

Funder

National Science Center

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Influence of trehalose, glucose, fructose and sucrose on gelatinization and retrogradation of corn and tapioca starch;Babić;Czech J. Food Sci.,2009

2. Wheat starch gelatinization in sugar solutions. II. Fructose, glucose, and sucrose: cake performance;Bean;Cereal Chem.,1978

3. Reologiczna charakterystyka układów trójskładnikowych: resztkowa mąka owsiana – sacharoza – woda;Berski;Acta Agrophysica,2014

4. Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation;Berski;J. Cereal Sci.,2014

5. Specific adsorption of starch oligosaccharides in the gel phase of starch granules;Brown;Carbohydr. Res.,1977

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