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Modified food starch adds freeze-thaw stability: economical, cook-up starch gelatinizes at low temperatures
- Source :
- Food Processing. February 1993, Vol. 54 Issue 2, p91, 1 p.
- Publication Year :
- 1993
-
Abstract
- Food processors often seek a modified food starch that is suited for cook-up applications, but requires a more stable thickener and enhanced freeze-thaw properties. These characteristics are especially important in [...]
- Subjects :
- Starch -- Usage
Food additives -- Usage
Business
Food and beverage industries
Usage
Subjects
Details
- Language :
- English
- ISSN :
- 00156523
- Volume :
- 54
- Issue :
- 2
- Database :
- Gale General OneFile
- Journal :
- Food Processing
- Publication Type :
- Periodical
- Accession number :
- edsgcl.13563696