Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. I. Optimisation using response surface methodology.
A three-factor–three-level Box–Behnken design was adopted to study the simultaneous effects of two compositional variables (6–8% sago starch and 25–35% sugar) and one processing variable (shearing speed of mixer at 20–50 rpm) on textural and rheological properties of gels. Analysis of variance (ANOV...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23250/1/Rheological%20and%20textural%20studies%20of%20fresh%20and%20freeze%20thawed%20ntive.pdf |