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- Hedayati, Sara; Shahidi, Fakhri; Koocheki, Arash; Farahnaky, Asgar; Majzoobi, Mahsa
- International journal of biological macromolecules 2016 v.88 pp. 499-504
- corn starch, etc ; absorption; cold; food matrix; functional properties; glucose; light microscopy; mechanical properties; starch; sucrose; sweeteners; temperature; texture; turbidity; viscosity; Show all 15 Subjects
- ... Pregelatinized (PG) starches are extensively used in food products which are processed at low temperature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can be influenced by other constituents used in food matrices. Therefore the main purpose of this study was to investigate the effects of different levels of sucrose and glucose (0, 10, 20, 30 and 40% ...