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Recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties
Gelatinized starches were recrystallized under hydrothermal treatment and their properties were characterized by X-ray diffractometry, solid-state (13)C cross-polarization and magic-angle spinning nuclear magnetic resonance, differential scanning calorimetry, gel-permeation chromatography, high-perf...
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| Pubblicato in: | J Food Sci Technol |
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| Autore principale: | |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648890/ https://ncbi.nlm.nih.gov/pubmed/26604340 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1945-6 |
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