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Change in the physical condition of starch of the potato during precooking heating

✍ Scribed by A. L. Potter; E. M. Neel; R. M. Reeve; C. E. Hendel

Book ID
112913428
Publisher
Springer-Verlag
Year
1959
Tongue
English
Weight
500 KB
Volume
36
Category
Article
ISSN
1099-209X

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πŸ“œ SIMILAR VOLUMES

Changes in rheological properties of hyd
Changes in rheological properties of hydroxypropyl potato starch pastes during freezeβ€”thaw treatments. III. Effect of cooking conditions and concentration of the starch paste
✍ Hak Ryang Kim; Per Muhrbeck; Ann-Charlotte Eliasson πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 664 KB

## Abstract The effects of different cooking conditions and concentrations on the freeze‐thaw stability of hydroxypropyl potato starch (molar substitution 0Β·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cooking conditions of the starch were chosen