Comparison of the stability of buttery aroma in gels prepared with maize or potato starch

• Autorzy: Bortnowska G.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

aroma stability; biological modification; buttery aroma; chemical modification; chromatographic analysis; gel; maize starch; native starch; physical modification; potato starch; sensory analysis; stability; storage; water holding capacity

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2009
• Tom: 12
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl/volume12/issue3/art-09.html

Twórcy

autor

Bortnowska G.

• Department of Food Technology, West Pomeranian University of Technology, Papieza Pawla VI St. 3, 71-459 Szczecin, Poland

Bibliografia

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