The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup

The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentr...

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Detalles Bibliográficos
Autores principales: Sun, Qingjie, Xing, Yan, Qiu, Chao, Xiong, Liu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3996010/
https://www.ncbi.nlm.nih.gov/pubmed/24755772
http://dx.doi.org/10.1371/journal.pone.0095862

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3996010/
https://www.ncbi.nlm.nih.gov/pubmed/24755772
http://dx.doi.org/10.1371/journal.pone.0095862

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