Jet-Cooked High Amylose Corn Starch and Shortening Composites for Use in Cake Icings

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Singh, Mukti ^a   Byars, Jeffrey A ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Amylose oleic acid complex; Cake icing; Low fat; Rheology; Starch oil composite

Indexed keywords

AMYLOSE; OLEIC ACID; STARCH;

ARTICLE; BUTTER; CHEMISTRY; COOKING; DIET; FLOW KINETICS; FOOD ANALYSIS; FOOD STORAGE; METABOLISM; METHODOLOGY;

AMYLOSE; BUTTER; COOKING; DIET; FOOD ANALYSIS; FOOD STORAGE; OLEIC ACID; RHEOLOGY; STARCH;

ZEA MAYS;

EID: 80054728453     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02364.x     Document Type: Article

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