Ma Cheng-lin, Zuo Chun-cheng, Zhang Shou-qin, Wang Li-hong. Ageing Behaviour and Colour Change of the Gelatinized Starch Processed by High Pressure(GSHP)[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 1997, 13(2): 203-205.
    Citation: Ma Cheng-lin, Zuo Chun-cheng, Zhang Shou-qin, Wang Li-hong. Ageing Behaviour and Colour Change of the Gelatinized Starch Processed by High Pressure(GSHP)[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 1997, 13(2): 203-205.
    shu

    Ageing Behaviour and Colour Change of the Gelatinized Starch Processed by High Pressure(GSHP)

      Graphical Abstract
      • Abstract
    • The stability of freeze after gelatinized and the colour change of GSHP were studied,these properties were compared with the gelatinized starch by heating (GSH).If the starch is entirely gelatinized under high pressure,there will be not ageing phenomenon of GSH. The colour of GSHP is not same as GSH,it does not change to yellow.
      • FullText(HTML)
    • loading
      • References (0)
      • Related Articles

    Catalog

      Email Alert RSS

      /

      DownLoad:  Full-Size Img  PowerPoint
      Return
      Return