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Effect of heat treatment and pH on the thermal, surface, and rheological properties ofLupinus albusprotein

โœ Scribed by Abdellatif Mohamed; Steven C. Peterson; Mila P. Hojilla-Evangelista; David J. Sessa; Patricia Rayas-Duarte; Girma Biresaw

Publisher
Springer-Verlag
Year
2005
Tongue
English
Weight
288 KB
Volume
82
Category
Article
ISSN
0003-021X

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Effect of sugars on the thermal and rheo
Effect of sugars on the thermal and rheological properties of sago starch
โœ Fasihuddin B. Ahmad; Peter A. Williams ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› Wiley (John Wiley & Sons) ๐ŸŒ English โš– 260 KB ๐Ÿ‘ 2 views

Studies have been undertaken to investigate the effect of sugars on the thermal and rheological properties of sago starch. Sugars were found to increase the gelatinization temperature T(gel), and gelatinization enthalpy DeltaH. T(gel) and DeltaH increased in the following order: control (water alone