Cargando...
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...
Guardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Autor principal: | |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2015
|
| Materias: | |
| Acceso en línea: | 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 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|