Heat stability and flow behaviour of buffalo milk added with corn starch

Food Hydrocolloids

Volumn 18, Issue 3, 2004, Pages 379-386

  Nayak, S K ^a   Makrariya, A ^b   Singh, R R B ^a   Patel, A A ^a   Sindhu, J S ^a   Patil, G R ^a   Tomar, Priyanka ^b  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b BUNDELKHAND UNIVERSITY   (India)

Author keywords

Buffalo milk; Corn starch; Gelatinization; Heat stability; Shear thinning; Viscosity

Indexed keywords

STARCH;

ARTICLE; CONCENTRATION (PARAMETERS); EVALUATION; GELATINIZATION; INTERMETHOD COMPARISON; MICELLE; PH MEASUREMENT; PROTEIN AGGREGATION; REACTION TIME; SHEAR FLOW; SHEAR RATE; THERMOSTABILITY; VISCOSITY; WATER TRANSPORT;

BUBALUS; ZEA MAYS;

EID: 1542358904     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00125-5     Document Type: Article

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