✦ LIBER ✦
Aspects of Retrogradation in Some Dehydrated Starch-Containing Precooked Food Products
✍ Scribed by Dr. E. W. Hellendoorn
- Publisher
- John Wiley and Sons
- Year
- 1971
- Tongue
- English
- Weight
- 554 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0038-9056
No coin nor oath required. For personal study only.
✦ Synopsis
Retrogradation has a positive influence on mouth appeal of rehydrated mashed potato products, and a negative effect on the consistency of dried pulses. The texture of rehydrated precooked
rice can be improved by retrogradation.