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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...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2014
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| Assuntos: | |
| Acesso em linha: | 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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