Changes of pasting and gelling properties of potato, normal corn and waxy corn starch blends
碩士 === 國立臺灣大學 === 食品科技研究所 === 106 === Native starch exists in granule form, which needs to be heated in solution to make it swell and gelatinize, and form gel. There are many factors that would affect the properties of pasting and gelling of starch, including its source, composition, thermal propert...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/rn8ey3 |