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Food Hydrocolloids

Volumn 16, Issue 4, 2002, Pages 345-352

Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums

(5) Lee, M H a Baek, M H a Cha, D S a Park, H J a Lim, S T a

a Korea University (South Korea)

Author keywords

Freeze thaw stability; Gums; Retrogradation; Sweet potato starch gel

Indexed keywords

BENTONITE; FREEZING; SODIUM; SODIUM ALGINATE; STARCH; THAWING; VISCOSITY; XANTHAN GUM;

FREEZE-THAW STABILITY; FREEZE-THAWING; GUAR GUMS; GUM; POTATO STARCH GELS; RETROGRADATION; STARCH GELS; SWEET POTATO STARCH GEL; SWEETPOTATO STARCH; SYNAERESIS;

GELS;

ALGINIC ACID; GUAR GUM; POLYSACCHARIDE; POTATO STARCH; XANTHAN;

ARTICLE; CRYSTALLIZATION; FOOD FREEZING; GEL; SWEET POTATO; THAWING; VISCOSITY;

ACACIA SENEGAL; CYAMOPSIS TETRAGONOLOBA; IPOMOEA BATATAS; PHASEOLUS (ANGIOSPERM); SOLANUM TUBEROSUM;

EID: 0036098596 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(01)00107-2 Document Type: Article

Times cited : (338)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.