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...
| Main Authors: | , , , |
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| Format: | Article |
| Published: |
WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
1994
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116320/ |