Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. I. Optimisation using response surface methodology.

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Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. I. Optimisation using response surface methodology.

A three-factor–three-level Box–Behnken design was adopted to study the simultaneous effects of two compositional variables (6–8% sago starch and 25–35% sugar) and one processing variable (shearing speed of mixer at 20–50 rpm) on textural and rheological properties of gels. Analysis of variance (ANOV...

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Bibliographic Details
Main Authors:	Chin, Nyuk Ling, Yusof, Yus Aniza, Teng, Li Yuen
Format:	Article
Language:	English
Published:	2011
Online Access:	http://psasir.upm.edu.my/id/eprint/23250/ http://psasir.upm.edu.my/id/eprint/23250/1/Rheological%20and%20textural%20studies%20of%20fresh%20and%20freeze%20thawed%20ntive.pdf

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