CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE‐THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE‐THAW STABILITY
作者： ANN-CHARLOTTE ELIASSON , HAK RYANG KIM
DOI: 10.1111/J.1745-4603.1992.TB00526.X
关键词:
摘要: … method was used to study the freeze-thaw stability of hydroxypropyl potato starch pastes. R e effect of the number of freeze-thaw … Furthermore, the results of this rheological method give …
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