Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interaction...

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מידע ביבליוגרפי

Principais autores:	Weiwei Hu, Wen Zhang, Zhiguo Zhang, Shengfa Shen, Guoquan Lu, Weicheng Wu
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2022-12-01
סדרה:	Foods
נושאים:	sweet potato starch noodle maltodextrin physicochemical properties cooking quality interaction
גישה מקוונת:	https://www.mdpi.com/2304-8158/11/24/4082
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!