Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System

This study was to investigate the impact of granule size, amylose content, and starch molecular characteristics on pasting and rheological properties of starch paste/gels in neutral (water) and sugar–acid systems. Normal rice starch (RS), waxy rice starch (WRS), normal tapioca starch (TS), and waxy...

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Detalles Bibliográficos
Autores principales: Boonkor, Ployfon, Sagis, Leonard M. C., Lumdubwong, Namfone
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778545/
https://www.ncbi.nlm.nih.gov/pubmed/36553803
http://dx.doi.org/10.3390/foods11244060

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778545/
https://www.ncbi.nlm.nih.gov/pubmed/36553803
http://dx.doi.org/10.3390/foods11244060

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