Effects of Sodium Caseinate on the Rheological Properties of Starch Pastes

Starch ‐ Stärke

Volumn 41, Issue 6, 1989, Pages 236-238

  Lelievre J ^a   Husbands, J ^b  

^a ACADIA UNIVERSITY   (Canada)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84989092815     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.19890410609     Document Type: Article

References (13)

1. A rheological comparison of wheat, maize, faba bean and smooth pea starches
2. RHEOLOGY OF GELATINISED STARCH SUSPENSIONS
3. SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
4. Rheological Studies on Starch — Flow Behaviour of Wheat Starch Pastes
5. Fat Destabilization in Frozen Desserts Containing Low Dextrose Equivalent Corn Sweeteners
6. Milk Protein-Amylose Interaction in Solution
7. An Investigation of Starch/Surfactant Interactions Using Viscosimetry and Differential Scanning Calorimetry