✦ LIBER ✦

Changes of dietary fiber and starch composition of processed potato products during domestic cooking

✍ Scribed by S.T. Thed; R.D. Phillips

Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 457 KB
Volume: 52
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(95)92828-8

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in rheological properties of hyd

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

Changes in dietary fiber content and its

Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety)

✍ Enrique Acevedo; Luis Velázquez-Coronado; Ricardo Bressani 📂 Article 📅 1994 🏛 Springer US 🌐 English ⚖ 527 KB

Changes in the composition of free amino

Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of ‘Hatahata-zushi’, a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice

✍ Chun-Ming Chang; Toshiaki Ohshima; Chiaki Koizumi 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 702 KB