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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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| Publicat a: | Int J Food Sci |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Hindawi Publishing Corporation
2013
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| Matèries: | |
| Accés en línia: | 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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