Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream
The stability and rheological properties of starchy dairy dessert creams thickened with corn, potato, wheat, rice, and tapioca starches were compared. A difference in structure was also reported in microscopic imaging. The stability of the creams was assessed by analysing the amount of liquid separa...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/21/bioconf_foset2023_01009.pdf |