EFFECT OF FISH PROTEIN, SALT, SUGAR, AND MONOSODIUM GLUTAMATE ON THE GELATINIZATION OF STARCH IN FISH-STARCH MIXTURES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1997.tb00774.x/fullpdf
Reference28 articles.
1. BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTESb
2. Starch and amylopectin: effect of solutes on their calorimetric behavior
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