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Sensory characteristics of high-amylose maize-resistant starch in three food products
Type 2 resistant starch from high-amylose maize (HAM-RS2) is considered a functional ingredient due to its positive organoleptic and physiochemical modifications associated with food and physiological benefits related to human health. The sensory characteristics of three types of food products (muff...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Blackwell Publishing Ltd
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3967749/ https://ncbi.nlm.nih.gov/pubmed/24804020 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.15 |
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