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Dynamic rheological properties of corn starch-date syrup gels
The rheological, pasting, and gel textural properties of corn starch blended with date syrup (DS) or sugar (SG) were studied. The average amylose content of the starch was 27.8%. Corn starch gel is considered elastic since the elastic modulus (G′) was much greater than the viscous modulus (G″). Diff...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400774/ https://ncbi.nlm.nih.gov/pubmed/30906050 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-03558-9 |
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