Physical changes of Mesona Blumes gum/starch mixed gel with sugars

Cereal Chemistry

Volumn 85, Issue 4, 2008, Pages 550-556

  Feng, Tao ^a,b   Gu, Zhengbiao ^b   Jin, Zhengyu ^b   Zhuang, Haining ^b  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTIC MODULI; GELS; GLUCOSE; GRANULATION; SUGAR (SUCROSE); VISCOSITY;

COLD WATER SOLUBILITIES; FOCUS OF RESEARCHES; FOOD INGREDIENTS; GEL STRENGTHS; MIXED GEL; PHYSICAL CHANGES; SOUTH CHINA; SOUTHEAST ASIA; STARCH GRANULES; WATER-HOLDING CAPACITY;

STARCH;

MESONA;

EID: 48249130365     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-4-0550     Document Type: Article

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