Changes in Rheological, Thermal, and Structural Properties of Simulated Dough from Heat Induced Corn Starch
The purpose of this study was to investigate the effects of different structures of corn starch (high amylose corn starch, normal corn starch, and waxy corn starch) on the processing quality of dough. The rheological properties, thermal properties, microstructure and physicochemical properties of gl...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Academy of National Food and Strategic Reserves Administration
2024-11-01
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| Saila: | Liang you shipin ke-ji |
| Gaiak: | |
| Sarrera elektronikoa: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240609 |
| Etiketak: |
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