Modified food starch adds freeze-thaw stability: economical, cook-up starch gelatinizes at low temperatures.: An article from Free

Author: Dean D. Duxbury
Edition:
Binding: Digital
ISBN: B00091JGSC

Modified food starch adds freeze-thaw stability: economical, cook-up starch gelatinizes at low temperatures.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. Get Modified food starch adds freeze-thaw stability: economical, cook-up starch gelatinizes at low temperatures.: An article from diet books 2013 for free.
on February 1, 1993. The length of the article is 490 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Corn starch has been used to develop a modified starch for thickening certain foods, such as frozen fruit pies and entrees, soups and low-fat meats. The starch has a stable viscosity at the high temperatures needed for prolonged cooking, and it also remains stable during the freezing and thawing process. The starch has a bland flavor and no odor. Moisture Check Modified food starch adds freeze-thaw stability: economical, cook-up starch gelatinizes at low temperatures.: An article from our best diet books for 2013. All books are available in pdf format and downloadable from rapidshare, 4shared, and mediafire.