Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects-Reference-Cited by-同舟云学术

Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects

Published:2013-06 Issue:2 Volume:31 Page:156-165
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Teng L.Y.,Chin N.L.,Yusof Y.A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference24 articles.

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2. Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability;Arocas;Food Hydrocolloids,2009

3. Influence of corn starch type in the rheological properties of a white sauce after heating and freezing;Arocas;Food Hydrocolloids,2009

4. Food texture and viscosity: Concept and measurement;Bourne,2002

5. Starch granules: structure and biosynthesis;Buleon;International Journal of Biological Macromolecules,1998

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