Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches
Texture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded starches on the physicochemical and rheological properties of...
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| Auteurs principaux: | , , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Taylor & Francis Group
2024-12-01
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| Collection: | CyTA - Journal of Food |
| Sujets: | |
| Accès en ligne: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2333900 |
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