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The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup
The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentr...
में बचाया:
| मुख्य लेखकों: | , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Public Library of Science
2014
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3996010/ https://ncbi.nlm.nih.gov/pubmed/24755772 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0095862 |
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