Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel

Journal of Food Engineering

Volumn 124, Issue , 2014, Pages 72-79

  Witczak, Teresa ^a   Witczak, Mariusz ^a   Ziobro, Rafał ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Gel; Inulin; Paste; Pectin; Potato starch; Rheological behavior; Thermal properties

Indexed keywords

DROPS; GELS; RHEOLOGY; THERMODYNAMIC PROPERTIES;

INULIN; PASTE; PECTIN; POTATO STARCHES; RHEOLOGICAL BEHAVIORS;

STARCH;

SOLANUM TUBEROSUM;

EID: 84886698117     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.10.005     Document Type: Article

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