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The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling
Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6600573/ https://ncbi.nlm.nih.gov/pubmed/31174262 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24112137 |
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