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Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches
The effect of xanthan and guar-gum on pasting and noodle-making properties of potato, corn and mung bean starches was studied. Mung bean starch showed the highest amylose content (43.4 %) followed by potato (23.2 %) and corn starch (15.5 %). Potato starch showed the highest swelling power (19.0 g/g)...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648915/ https://ncbi.nlm.nih.gov/pubmed/26604384 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1954-5 |
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