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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...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | 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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