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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−),...
Sparad:
| I publikationen: | J Food Sci Technol |
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| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2016
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| Ämnen: | |
| Länkar: | 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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