| Título: | Determination of water separation from cooked starch and flour pastes after refrigeration and freeze-thaw (1998) |
| Autores: | SOSULSKI, F. W., Autor ; ZHENG, G. H., Autor |
| Tipo de documento: | Article : texto impreso |
| Dentro : | JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 1, ene.-feb.1998) |
| Artículo en la página: | pp. 134-139 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
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 water, expelled water, absorbed water, net syneresis, starch |
