The effect of low levels of sulphite on the swelling and solubility of starches

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The effect of low levels of sulphite on the swelling and solubility of starches

The effect of low levels of sulphite on the swelling volume and release of polysaccharide from a range of starches pasted at 95°C and 121°C has been investigated. In all cases the addition of 0.01% sulphite enhanced the release of polysaccharide on heating at 95°C and for potato, cassava and sago st...

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Bibliographic Details
Main Authors:	Paterson, Lorna A., Mat Hashim, Dzulkifly, Hill, Sandra E., Mitchell, John R., Blanshard, John M. V.
Format:	Article
Published:	Wiley 1994
Online Access:	http://psasir.upm.edu.my/id/eprint/115702/

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