CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS II. EFFECT OF MOLAR SUBSTITUTION AND CROSS-LINKING
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1993.tb00044.x/fullpdf
Reference19 articles.
1. J.J. Albrecht, A.I. Nelson, and M.P. Steinberg, 1960 . Characteristics of corn starch and starch derivatives as affected by freezing, storage and thawing. I. Simple system . Food Technol., Jan, 57 -63 .
2. Physical characteristics, enzymic digestibility and structure of chemically modified smooth pea and waxy maize starches
3. Buffalo Gourd Root Starch. Part IV. Properties of Hydroxypropyl Derivatives
4. CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE-THAW STABILITY
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