Gelatinization properties of sago and wheat flour mixtures

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Gelatinization properties of sago and wheat flour mixtures

Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago) were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature (TG)increased as the sago portion in HPW, MPW...

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Bibliographic Details
Main Authors:	Sarker, Md. Zaidul Islam, A., Abd Karim, D. M. A., Manan, Nik Ab Rahman, Nik Norulaini, A. K. M., Omar
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 2003
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/25021/ http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf

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