Viscosity, swelling and starch leaching during the early stages of pasting of normal and waxy rice starch suspensions containing different milk protein ingredients

Starch/Staerke

Volumn 59, Issue 8, 2007, Pages 379-387

  Noisuwan, Angkana ^a   Hemar, Yacine ^b,c   Bronlund, John E ^c   Wilkinson, Brian ^a   Williams, Martin A K ^c  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

^c MASSEY UNIVERSITY   (New Zealand)

Author keywords

Milk proteins; Pasting; Rice starch; Starch leaching; Swelling

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); LEACHING; PROTEINS; SODIUM COMPOUNDS; SWELLING; VISCOSITY MEASUREMENT;

PASTING; SODIUM CASEINATES; STARCH LEACHING; WHEY PROTEIN ISOLATE (WPI);

STARCH;

EID: 34548220007     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200700601     Document Type: Article

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