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Thermal, structural and textural properties of amaranth and buckwheat starches
Starches isolated from amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than amaranth starch gels. Starch from common buckwheat produced the hardes...
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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/PMC6233468/ https://ncbi.nlm.nih.gov/pubmed/30483012 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3474-6 |
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