Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. I. Optimisation using response surface methodology

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1530-1537

  Teng, L Y ^a   Chin, N L ^a   Yusof, Y A ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Gel; Rheology; RSM; Sago starch; Texture

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); SHEARING; STARCH; STIFFNESS; VISCOELASTICITY;

BOX-BEHNKEN DESIGN; GEL STIFFNESS; OPTIMISATIONS; RESPONSE-SURFACE METHODOLOGY; RHEOLOGICAL PROPERTY; RSM; SAGO STARCH; SIMULTANEOUS EFFECTS; TEXTURAL PROPERTIES; THREE-LEVEL;

GELS;

EID: 79955032390     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.005     Document Type: Article

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