Rheological Characteristics of Sour Cherries in Gels Containing Waxy Maize and Cassava Starches-Reference-Cited by-同舟云学术

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Rheological Characteristics of Sour Cherries in Gels Containing Waxy Maize and Cassava Starches

Published:2012-10-30 Issue:6 Volume:35 Page:401-410
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Pająk Paulina¹,Fortuna Teresa¹,Gałkowska Dorota¹

Affiliation:

1. Department of Food Analysis and Quality Assessment; University of Agriculture; Balicka Str. 122 30-149 Krakow Poland

Funder

Ministry of Science and Higher Education in Poland

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12005/fullpdf

Reference29 articles.

1. Effect of glucose and storage time on the viscosity of wheat starch dispersions;Abu-Jdayil;Carbohyd. Polym.,2001

2. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohyd. Polym.,2008

3. Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates;Ahmed;Lebensm. Wiss. Technol.,2007

4. Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model;Ahmt;Nahrung,2004

5. Everything flows;Clark;Food Technol.,2006

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