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Determination of water separation from cooked starch and flour pastes after refrigeration and freeze-thaw

SOSULSKI, F. W., Autor ; ZHENG, G. H., Autor |

Dentro JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 1, ene.-feb.1998)

A procedure for determination of net syneresis in starch and flour materials was developed based on free water in freshly cooked pastes, syneresis water expelled during cold storage and absorbed water in the contracted gel. Palabras Clave: free[...]

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