The starch revolution.(functional native starches): An article from: Food Processing
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This digital document is an article from Food Processing, published by Putman Media, Inc. on May 1, 1999. The length of the article is 550 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: Low-cost modified or specialty starches are widely used as stabilizers or bodying agents in the manufacture of food preparations used in products such as yogurts and dairy desserts. However, innovations in starch technology have resulted in the development of functional native starches that feature all the process-tolerance characteristics of modified starches but provide four key advantages in the manufacture of fruit preparations.
Citation Details
Title: The starch revolution.(functional native starches)
Publication:Food Processing (Magazine/Journal)
Date: May 1, 1999
Publisher: Putman Media, Inc.
Volume: 60 Issue: 5 Page: 94(1)
Distributed by Thomson Gale
From the supplier: Low-cost modified or specialty starches are widely used as stabilizers or bodying agents in the manufacture of food preparations used in products such as yogurts and dairy desserts. However, innovations in starch technology have resulted in the development of functional native starches that feature all the process-tolerance characteristics of modified starches but provide four key advantages in the manufacture of fruit preparations.
Citation Details
Title: The starch revolution.(functional native starches)
Publication:Food Processing (Magazine/Journal)
Date: May 1, 1999
Publisher: Putman Media, Inc.
Volume: 60 Issue: 5 Page: 94(1)
Distributed by Thomson Gale
