Comparative study on the application of chemically modified corn and pearl millet starches in white sauce
Author:
Affiliation:
1. Department of Food Science and Technology University of Karachi Karachi Pakistan
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14393
Reference29 articles.
1. Physicochemical characterization of traditionally extracted pearl millet starch (Jir);Abdalla A. A.;Journal of Applied Sciences Research,2009
2. Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches
3. Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide
4. Influence of corn starch type in the rheological properties of a white sauce after heating and freezing
5. Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition
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