Application of acid treatment acetylated pea starch in gelatinized jelly

doi:10.13386/j.issn1002-0306.2012.19.070

Application of acid treatment acetylated pea starch in gelatinized jelly[J]. Science and Technology of Food Industry, 2012, (19): 350-352. DOI: 10.13386/j.issn1002-0306.2012.19.070

Citation:

Application of acid treatment acetylated pea starch in gelatinized jelly[J]. Science and Technology of Food Industry, 2012, (19): 350-352. DOI: 10.13386/j.issn1002-0306.2012.19.070

Citation:

Application of acid treatment acetylated pea starch in gelatinized jelly[J]. Science and Technology of Food Industry, 2012, (19): 350-352. DOI: 10.13386/j.issn1002-0306.2012.19.070

Application of acid treatment acetylated pea starch in gelatinized jelly

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Pea starch with 34% amylose, has the low gelatinization temperature and strong gel properties.This paper discussed the properties of acid treatment acetylated pea starch and the choice of starch.It also showed the applications and advantages of acid treatment acetylated pea starch used in the gelatinized jelly.

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Science and Technology of Food Industry

Application of acid treatment acetylated pea starch in gelatinized jelly

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