Textural and rheological characterisations of sago starch and sago starch sugar gels

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Textural and rheological characterisations of sago starch and sago starch sugar gels

The behaviour of native sago starch was investigated through characterisation,rheological and textural measurements in finding its use as a gelling agent in frozenbaked products. The effects of sago starch (6-8%), sugar (25-35%), and shearing speed of mixer (20-50 rpm) on rheological and textural ch...

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Bibliographic Details
Main Author:	Teng, Li Yuen
Format:	Thesis
Language:	English
Published:	2011
Subjects:	Sago Starch - Synthesis
Online Access:	http://psasir.upm.edu.my/id/eprint/41659/ http://psasir.upm.edu.my/id/eprint/41659/1/FK%202011%20124R.pdf

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