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Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca ( Lepidium meyenii Walpers) Powders
The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca ( Lepidium meyenii Walpers) powders were investigated and compared with a commercial maca powder. The freeze-dried maca powders had lower optical density (browning) and higher enthalp...
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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
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8116860/ https://ncbi.nlm.nih.gov/pubmed/34354537 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5458/jag.jag.JAG-2020_0008 |
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