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Effects of salts on the freeze–thaw stability, gel strength and rheological properties of potato starch
The objective of this study was to evaluate the effects of different salts (NaF, NaCl, NaBr, NaI, K(2)SO(4), KCl, KNO(3), KSCN, LiCl) on freeze–thaw stability, gel strength and rheological properties of potato starch. Addition of the structure-making (salting-out) ions, such as F(−) and SO(4) (2−),...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5069268/ https://ncbi.nlm.nih.gov/pubmed/27777470 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2350-5 |
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