Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects
The viscoelastic and textural properties of freshly prepared and freeze-thawed sago starch–sugar gels were studied in comparison with other native starches from corn, wheat, tapioca, and potato. The gelatinisation and retrogradation properties of starches were studied using a DSC while the pasting p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28757/1/Rheological%20and%20textural%20studies%20of%20fresh%20and%20freeze.pdf |