Jet-Cooked High Amylose Corn Starch and Shortening Composites for Use in Cake Icings
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02364.x/fullpdf
Reference13 articles.
1. Effect of starch-lipid fat replacer on the rheology of soft-serve ice cream;Byars;J Food Sci,2003
2. Rheological properties of dispersions of spherulites from jet-cooked high-amylose corn starch and fatty acids;Byars;Cereal Chem,2008
3. Eskins K Fanta GF 1997 Non-separable starch oil composites
4. Eskins K Fanta GF 1999 Non-separable compositions of starch and water-immiscible organic material
5. Ultrastructural studies on microencapsulated oil droplets in aqueous gels and dried films of a new starch-oil composite;Eskins;Carbohydr Polym,1996
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