The Resource Effects of non-starch polysaccharides on the pasting, rheology and in vitro digestibility of gelatinised corn starch suspensions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Tay Wei Ying

Effects of non-starch polysaccharides on the pasting, rheology and in vitro digestibility of gelatinised corn starch suspensions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Tay Wei Ying

Label
Effects of non-starch polysaccharides on the pasting, rheology and in vitro digestibility of gelatinised corn starch suspensions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
Effects of non-starch polysaccharides on the pasting, rheology and in vitro digestibility of gelatinised corn starch suspensions
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Tay Wei Ying
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The objective of this study was to evaluate the effects of non-starch polysaccharides as well as in vitro digestibility of gelatinised corn starch suspensions. The NSPs studied were gum arabic, guar gum, barley β [beta]-glucan, carboxymethylcellulose, pullulan and xanthan gum--Abstract
Cataloging source
PU
http://library.link/vocab/creatorName
Tay, Wei Ying
Degree
BFoodTech(Hons)
Granting institution
  • Massey University
  • 2014
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Stabilizing agents
  • Gums and resins
  • Polysaccharides
Label
Effects of non-starch polysaccharides on the pasting, rheology and in vitro digestibility of gelatinised corn starch suspensions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Tay Wei Ying
Instantiates
Publication
Note
  • At head of title: Massey University Singapore
  • At head of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review -- Materials and methods -- Results and discussion
Dimensions
30 cm
Extent
50 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Effects of non-starch polysaccharides on the pasting, rheology and in vitro digestibility of gelatinised corn starch suspensions : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Tay Wei Ying
Publication
Note
  • At head of title: Massey University Singapore
  • At head of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review -- Materials and methods -- Results and discussion
Dimensions
30 cm
Extent
50 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

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