| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9487434 | Food Research International | 2005 | 10 Pages |
Abstract
The hardness for the gel mixtures was also investigated after 3 and 7 days of storage at 4 ± 0.5 °C as an index of starch retrogradation. Waxy blends of 25% were most effective at reducing the rate of firmness as shown by the values of hardness when mixed with low and intermediate AC non-waxy starches. As aging progressed over 3-5 days, significant hardness was observed in the individual components samples compared with their blends.
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Authors
Anastase Hagenimana, Pingping Pu, Xiaolin Ding,