Effect of heating rate and freezing and reheating of corn and wheat starch-water dispersions
1981
Holmes, Zoe Ann | Soeldner, Al
Corn and wheat starch-water dispersions were analyzed using scanning electron micrographs for the effects of heating rate, freezing, and reheating on the starch granules. Variations were noted for both types of starch in all conditions tested and are illustrated with selected photographs. The sensitivity of starch-water dispersions to time-temperature factors needs further investigation.
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书目信息
Journal of the American Dietetic Association
卷
78
期
4
页码
352
- 355
ISSN
0002-8223
出版者
Elsevier B.V.
其它主题
Hot temperature; Thermal processes; Corn; Time-temperature relationship; Biochemical effects; Scanning; Electron
语言
英语
类型
Journal Article; Text
2024-02-28
MODS