Comparative analysis of the gelling, retrograding and rheological properties of emmer starch compared to other cereal starches
In today’s dynamic development of food technologies it becomes necessary to study alternative sources of starch to replace the traditionally used ones. Characteristics such as granule size, gelling properties, retrogradation and rheology are fundamental for the selection of starch in the fo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2023-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354265D.pdf |