Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system
The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze-thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated (p < 0.05) the peak viscosity (128-669 RVU), hot p...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79955485080&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49582 |
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| Institution: | Chiang Mai University |
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