Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
Starch gelatinized pastes with a lipid phase are important components of precooked frozen foods. These non-equilibrium systems undergo rheological modifications on freezing. The effect of freezing rate was analysed on different formulations containing wheat flour and com and wheat starches, shorteni...
Guardado en:
| Publicado: |
1995
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v26_n4_p481_Navarro http://hdl.handle.net/20.500.12110/paper_02608774_v26_n4_p481_Navarro |
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