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CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE-THAW STABILITY

✍ Scribed by ANN-CHARLOTTE ELIASSON; HAK RYANG KIM

Book ID: 111346308
Publisher: John Wiley and Sons
Year: 1992
Tongue: English
Weight: 740 KB
Volume: 23
Category: Article
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.1992.tb00526.x

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✍ HAK RYANG KIM; ANN-CHARLOTTE ELIASSON 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 682 KB

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Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch paste

✍ Hak Ryang Kim; Per Muhrbeck; Ann-Charlotte Eliasson 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 664 KB

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