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Effect of Salts on the Gelatinization and Rheological Properties of Sago Starch

โœ Scribed by Ahmad, Fasihuddin B.; Williams, Peter A.

Book ID
120643670
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
248 KB
Volume
47
Category
Article
ISSN
0021-8561

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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