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Physicochemical Properties and Food Uses of Starch from the New Sweetpotato Cultivar Konamizuki
Starch from the new sweetpotato cultivar Konamizuki (KM) was evaluated as a food material, and its basic properties were characterized. Change in elastic modulus during cold storage of KM starch gels and syneresis after freeze-thaw treatment were limited and indicated slow retrogradation properties....
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| Publicado no: | J Appl Glycosci (1999) |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Japanese Society of Applied Glycoscience
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8056920/ https://ncbi.nlm.nih.gov/pubmed/34354489 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5458/jag.jag.JAG-2016_010 |
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