Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2009
Volume 12
Issue 3/volume12
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Bortnowska G. 2009. COMPARISON OF THE STABILITY OF BUTTERY AROMA IN GELS PREPARED WITH MAIZE OR POTATO STARCH, EJPAU 12(3/volume12), #09.
Available Online: http://www.ejpau.media.pl/volume12/issue3/volume12/art-09.html

COMPARISON OF THE STABILITY OF BUTTERY AROMA IN GELS PREPARED WITH MAIZE OR POTATO STARCH

Grażyna Bortnowska
Department of Food Technology, West Pomeranian University of Technology, Szczecin, Poland

 

ABSTRACT

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Key words: aroma stability, maize starch, potato starch, static headspace analysis, persistence index, water holding capacity. Error: articles/volume12/issue3/volume12/art-09.html is not uploaded to the server

Grażyna Bortnowska
Department of Food Technology,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: (091) 449 65 26
email: Grazyna.Bortnowska@zut.edu.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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