Textural and rheological characterisations of sago starch and sago starch sugar gels
The behaviour of native sago starch was investigated through characterisation,rheological and textural measurements in finding its use as a gelling agent in frozenbaked products. The effects of sago starch (6-8%), sugar (25-35%), and shearing speed of mixer (20-50 rpm) on rheological and textural ch...
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2011
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/41659/1/FK%202011%20124R.pdf |
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