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...

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Detalles Bibliográficos
Publicado: 1995
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
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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