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Studies on interactions of corn starch with casein and casein hydrolysates

✍ Scribed by Pradeep K Goel; Rekha S Singhal; Pushpa R Kulkarni

Book ID
108434054
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
204 KB
Volume
64
Category
Article
ISSN
0308-8146

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Deep-fat fried noodle-like products from
Deep-fat fried noodle-like products from model individual blends of corn starch with casein, soy protein or their hydrolysates
✍ Goel, Pradeep K; Singhal, Rekha S; Kulkarni, Pushpa R πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 96 KB

The present work reports on the oil content of fried noodle-like products prepared from model individual blends of corn starch with casein, soy protein or their hydrolysates in ratios ranging from 80:20 to 20:80 of protein/hydrolysate:starch. In general, the oil content increased for all blends with