Protein-starch interaction and their effect on thermal and rheological characteristics of a food system: a review

Protein-starch interaction and their effect on thermal and rheological characteristics of a food system: a review

www.isfae.org/scientificjournal.php

www.isfae.org/scientificjournal.php (Kansalliskirjasto - Arto)

Artikkeli

Jamilah, B. ; Mohamed, A. ; Abbas, K. A. ; Rahman, R. A. ; Karim, R. ; Hashim, D. M.

Julkaisussa: Journal of food, agriculture & environment (JFAE) 7 (2009) : 2, s. 169-174

Tallennettuna:

Kieli

englanti

Luokitus

udkx 664
agrissc QO1 Q04 Q05

Aiheet/asiasanat

gelatin

chemicophysical properties

proteins

rheological properties

rheology

starch

thermal properties

foods

food technology

Saatavuustiedot

Henkilökuntanäyttö