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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2018
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| Soggetti: | |
| Accesso online: | 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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