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Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextr...
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| Publicado no: | Int J Food Sci |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Hindawi Publishing Corporation
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745503/ https://ncbi.nlm.nih.gov/pubmed/26904612 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2013/869362 |
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