期刊
FOOD HYDROCOLLOIDS
卷 22, 期 5, 页码 943-952出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2007.05.007
关键词
cassava starch; cornstarch; mixed gets; oat starch; potato starch; rheology; xanthan gum
Brabencler viscography and flow Curves were taken for cassava, corn, oat and potato starch xanthan gum binary blends of widely varying component proportions. Xanthan gum causing water deficiency in the granule environment complicated the course of gelation. Thermodynamic incompatibility of starches and that of gum additionally complicated the pattern of the Brabender characteristics of gelation. Consistency of the gels and their flow properties non-linearly depended on gel composition. (c) 2007 Elsevier Ltd. All rights reserved.
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