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The effect of pH, salts and sugars on the rheological properties of cress seed ( Lepidium sativum ) gum

โœ Scribed by Behrouzian, Fataneh; Razavi, Seyed M. A.; Karazhiyan, Hojjat

Book ID
120735641
Publisher
John Wiley and Sons
Year
2013
Tongue
English
Weight
658 KB
Volume
48
Category
Article
ISSN
0950-5423

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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