Effect of resistant starch on the water binding properties of imitation cheese

Journal of Food Engineering

Volumn 84, Issue 1, 2008, Pages 108-115

  Duggan, E ^a   Noronha, N ^a   O'Riordan, E D ^a   O'Sullivan, M ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Bound water; Imitation cheese; Sorption isotherms; Starch; Water activity

Indexed keywords

BINDING ENERGY; ISOTHERMS; PLASTICIZERS; SORPTION; STARCH; WATER CONTENT;

BOUND WATER; IMITATION CHEESE; SORPTION ISOTHERMS; WATER ACTIVITY;

DAIRY PRODUCTS;

EID: 34547550098     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.04.028     Document Type: Article

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