Gel textural characteristics of corn, cassava and yam starch blends: A mixture surface response methodology approach

Starch/Staerke

Volumn 57, Issue 2, 2005, Pages 62-70

  Karam, Laura B ^a   Grossmann, María Victoria Eiras ^a   Silva, Rui Sergio S F ^a   Ferrero, Cristina ^b   Zaritzky, Noemi E ^b,c  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Cassava; Corn; Starch blends; Texture; Yam

Indexed keywords

FOAMS STABILIZERS; GRANULE MORPHOLOGY; STARCH BLENDS; YAM;

ADHESIVES; EMULSIONS; GELS; HARDNESS; MICROSTRUCTURE; PH EFFECTS; TEXTURES; WATER;

STARCH;

ADHESIVES; EMULSIONS; GELS; HARDNESS; MICROSTRUCTURE; PH; STARCH; TEXTURE;

DIOSCOREA ALATA; MANIHOT ESCULENTA; ZEA MAYS;

EID: 14744270839     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200400328     Document Type: Article

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