Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

Food Hydrocolloids

Volumn 40, Issue , 2014, Pages 30-43

  Albano, Kivia M ^a   Franco, Célia M L ^a   Telis, Vânia R N ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Apparent viscosity; Arracacia xanthorrhiza B; Gelatinization; Viscoelasticity

Indexed keywords

EID: 84894649614     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.02.003     Document Type: Article

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