Effect of waxy rice flour and cassava starch on freeze–thaw stability of rice starch gels-Reference-Cited by-同舟云学术

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Effect of waxy rice flour and cassava starch on freeze–thaw stability of rice starch gels

Published:2012-10 Issue:2 Volume:90 Page:1032-1037
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Charoenrein Sanguansri,Preechathammawong Nutsuda

Funder

Thailand Research Fund Grants

Kasetsart University Research and Development Institute (KURDI)

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference34 articles.

1. Approved methods of the American association of cereal chemists;AACC,2000

2. Rheological properties of sago starch;Ahmad;Journal of Agricultural and Food Chemistry,1998

3. Effect of sucrose on the freeze–thaw stability of rice starch gels: Correlation with microstructure and freezable water;Arunyanart;Carbohydrate Polymers,2008

4. Freeze–thaw stability of amaranth starch and the effects of salt and sugars;Baker;Cereal Chemistry,1998

5. Pasting, paste and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

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