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Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt
The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the te...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7404470/ https://ncbi.nlm.nih.gov/pubmed/32708443 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070957 |
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