Effect of Starch Modifications and Hydrocolloids on Freezable Water in Cassava Starch Systems-Reference-Cited by-同舟云学术

Effect of Starch Modifications and Hydrocolloids on Freezable Water in Cassava Starch Systems

Published:2008-02 Issue:2 Volume:60 Page:61-69
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Tran Thierry,Thitipraphunkul Kittiwut,Piyachomkwan Kuakoon,Sriroth Klanarong

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference23 articles.

1. : Maximising Quality and Stability of Frozen Foods – A Producers Guide to the State of the Art. European Union FAIR Programme, Concerted Action CT96-1180, Report 2, 1998.

2. Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability

3. Freezing rate simulation as an aid to reducing crystallization damage in foods

4. Crystallinity and Pasting Properties of Freeze-Thawed High Amylose Maize Starch

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