Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk

Effects of starch formulation, highly concentrated sucrose solution, and coconut milk on the stability of starch gels kept under chilled and frozen conditions were determined. Gels containing rice starch (RS), tapioca starch (TS) (RS:TS of 1 : 0.85), and hydroxypropyl distarch phosphate (HDP, 0-50%...

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Detalles Bibliográficos
Autores principales: Arlai, Aumaporn, Tananuwong, Kanitha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8904907/
https://www.ncbi.nlm.nih.gov/pubmed/35282308
http://dx.doi.org/10.1155/2022/9454229

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8904907/
https://www.ncbi.nlm.nih.gov/pubmed/35282308
http://dx.doi.org/10.1155/2022/9454229

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