Comparison of the effect of sugars on the viscoelastic properties of sweet potato starch pastes
β Scribed by Sun-A Cho; Byoungseung Yoo
- Book ID
- 108827245
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 834 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0950-5423
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Viscoelastic properties of dispersions (60Γ300 g kg~1) of gluten (G) and wheat starch (S) blends (0 \ G/S \ 0Γ20) and wheat Γour have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network
BACKGROUND: Proper postharvest handling and storage of sweet potato is an important link in the chain from producer to consumer or manufacturing industry. Heat treatments have been used as a non-chemical means to modify the postharvest quality and reduce pathogen levels and disease development of a
To understand the mechanism of amylose action, the e β ect of an a-amylase was studied on various model systems that were based on wheat starch with di β erent gluten concentrations. The complex modulus (G\*, o G\* o \ and tan d were monitored during both the heating and cooling J(G@)2 ] (GA)2) phases