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Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels
The aim of this work was to study the effect of adding whey protein concentrate and sucrose on the rheological and textural properties of the gels obtained from arrowroot (Maranta arundinacea) starches. It was found that the starches evaluated presented low levels of protein, ash, lipids and acidity...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6046017/ https://ncbi.nlm.nih.gov/pubmed/30065406 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3215-x |
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