Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects

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Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects

The viscoelastic and textural properties of freshly prepared and freeze-thawed sago starch–sugar gels were studied in comparison with other native starches from corn, wheat, tapioca, and potato. The gelatinisation and retrogradation properties of starches were studied using a DSC while the pasting p...

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Bibliographic Details
Main Authors:	Teng, L. Y., Chin, Nyuk Ling, Yusof, Yus Aniza
Format:	Article
Language:	English
Published:	Elsevier 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/28757/ http://psasir.upm.edu.my/id/eprint/28757/1/Rheological%20and%20textural%20studies%20of%20fresh%20and%20freeze.pdf

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