Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch

Food Hydrocolloids

Volumn 22, Issue 1, 2008, Pages 174-183

  Noisuwan, Angkana ^a   Bronlund, John ^b   Wilkinson, Brian ^a   Hemar, Yacine ^c  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Differential scanning calorimetry; Milk proteins; Pasting behaviour; Rheology; Rice starch

Indexed keywords

EID: 34347352154     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.009     Document Type: Article

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