Effect of NaCl and water content on expansion and color of cassava and potato starches on baking

Journal of Texture Studies

Volumn 40, Issue 6, 2009, Pages 676-691

  Farahnaky, A ^a   Majzoobi, M ^a   Shojaei, Z A ^b  

^a SHIRAZ UNIVERSITY   (Iran)

^b SHAHREKORD UNIVERSITY   (Iran)

Author keywords

Cassava starch; Color; Expansion; Potato starch; Response surface methodology; Sodium chloride

Indexed keywords

MANIHOT ESCULENTA; SOLANUM TUBEROSUM;

EID: 71549124343     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2009.00205.x     Document Type: Article

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