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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| தலைமை எழà¯à®¤à¯à®¤à®¾à®³à®°à¯: | |
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| வடிவமà¯: | Thesis |
| மொழி: | English |
| வெளியீடபà¯à®ªà®Ÿà¯à®Ÿà®¤à¯: |
2011
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| நிகழà¯à®¨à®¿à®²à¯ˆ அணà¯à®•à®²à¯: | http://psasir.upm.edu.my/41659/ http://psasir.upm.edu.my/41659/1/FK%202011%20124R.pdf |
| கà¯à®±à®¿à®¯à¯€à®Ÿà¯à®•à®³à¯: |
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