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Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour was studied. Fermentation revealed an increase (12%) in amylose content, while freezing reflected a loss of amylose. The results of scanning electron microscope (SEM) revealed more grooves, indentations, an...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6848845/ https://ncbi.nlm.nih.gov/pubmed/31762998 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1193 |
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