Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches
The pasting profiles, load penetration responses, and freeze-thaw stability of pigeonpea and cowpea starches were investigated as a function of hydrophilic-lipophilic balance (HLB) of surfactants. Incorporation of surfactants varying in HLB values resulted in significant (p< 0.05) increases in th...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115041/1/115041.pdf |