Tannia (xanthosoma saggitifolium) starch: properties and flavour volatiles release
An experimental design generated dairy gels with a single strawberry flavour varying in: native or modified tapioca starch; two levels of starch, milk fat and sucrose; and presence or absence of K-carrageenan. Volatiles headspace concentrations differed significantly (p < 0.001) with K-carrageena...
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University of Strathclyde
2008
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488537 |