The Effects of <i>Naematelia aurantialba</i> on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy

To study the effects of Naematelia aurantialba (NA) on the rheological and gelatinization properties of starch, the processing methods of NA were diversified. In this study, the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS) were investigated by adding...

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Detalhes bibliográficos

Principais autores:	Yanfen Cheng, Cuixin Su, Shijie Wei, Jing Zhao, Fen Wei, Xiaolong Liu, Hanbing Wang, Xiaoyue Wu, Cuiping Feng, Junlong Meng, Jinling Cao, Shaojun Yun, Lijing Xu, Xueran Geng, Mingchang Chang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-01-01
coleção:	Foods
Assuntos:	<i>Naematelia aurantialba</i> starch processing characteristics soft candy physicochemical properties
Acesso em linha:	https://www.mdpi.com/2304-8158/13/2/247
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