Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and Rheological Properties
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the starch properties as an alternative to chemical and enzymatic modification. In the presence of linseed gum, peak and final viscosities were increased significantly as compared to plain rice starch. Pasting temperature was decreased in the presence … celý popis
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- Hlavní autor
- Typ dokumentu
- Články
- Fyzický popis
- 9 ilustrací
- Publikováno v
- Czech Journal of Food Sciences. -- ISSN 1212-1800. -- Roč. 33, č. 6 (2015), s. 556-563
- Témata
- Popis jednotky
- 4 grafy, 5 tabulek
- Bibliografie
- Literatura na straně 562-563 (37 záznamů)