Gelatinization properties of sago and wheat flour mixtures
Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago) were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature (TG)increased as the sago portion in HPW, MPW...
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Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Universiti Putra Malaysia Press
2003
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Subjects: | |
Online Access: | http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf http://irep.iium.edu.my/25021/ |
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