Buffalo Gourd Root Starch. Part II. Rheologic Behavior, Freeze‐thaw Stability and Suitability for Use in Food Products

E-ISSN： 1521-379x|35|5|157-162

ISSN： 0038-9056

Source： STARCH / STAERKE, Vol.35, Iss.5, 1983-01, pp. : 157-162

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of NaCl addition on the freeze–thaw stability of tapioca starch gels

STARCH / STAERKE, Vol. 67, Iss. 7-8, 2015-07 ,pp. : 604-611

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Hydroxypropylation on Themal Properties, Starch Digestibility and Freeze‐Thaw Stability of Field Pea (Pisum sativum cv Trapper) Starch

STARCH / STAERKE, Vol. 40, Iss. 10, 1988-01 ,pp. : 383-387

John Wiley & Sons Inc

Access to resources Recommend Favorite

Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease

STARCH / STAERKE, Vol. 70, Iss. 1-2, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of Xanthan–Curdlan Hydrogel Complex on Freeze‐Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze‐Thaw Cycle

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 7, 2015-07 ,pp. : E1498-E1505

John Wiley & Sons Inc

Access to resources Recommend Favorite

Roles of TMAOase in muscle and drips of Alaska pollock fillets at various freeze/thaw cycles

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite