Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextr...

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Detalles Bibliográficos
Autores principales: Juszczak, Lesław, Gałkowska, Dorota, Witczak, Teresa, Fortuna, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745503/
https://www.ncbi.nlm.nih.gov/pubmed/26904612
http://dx.doi.org/10.1155/2013/869362

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745503/
https://www.ncbi.nlm.nih.gov/pubmed/26904612
http://dx.doi.org/10.1155/2013/869362

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