Viscoelastic properties of frozen starch-triglycerides systems

Dynamic rheological methods are useful to determine the stability of starch-based products submitted to different processing conditions. A dynamic oscillatory test covering a wide range of strain values was used to analyse the behaviour of corn and waxy starch (7 and 10% w/w) pastes with and without...

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Detalles Bibliográficos
Autores principales: Navarro, A.S., Martino, M.N., Zaritzky, N.E.
Formato: JOUR
Materias:
Helianthus
Zea mays
Composition effects
Esters
Fatty acids
Freezing
Lipids
Rheology
Starch
Vegetable oils
Viscoelasticity
Dynamic oscillatory tests
Triglycerides
Food processing
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v34_n4_p411_Navarro
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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