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Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making
In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554620/ https://ncbi.nlm.nih.gov/pubmed/26344989 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1567-4 |
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