Relative humidity effect on encapsulation properties of coproducts obtained from wet milling of amaranth grain

The co-products of the amaranth starch extraction have recently aroused the interest of the industry, mainly due to their functional characteristics. In this paper, the encapsulating efficiencies of starch-enriched fraction (SEF) and native starch (NS) obtained, respectively, by dry or wet milling w...

Descripción completa

Guardado en:
Detalles Bibliográficos
Publicado en:Biotecnología en el Sector Agropecuario y Agroindustrial
Autores principales: DIEGO-FERNANDO ROA-ACOSTA, JHON-EDINSON NIETO-CALVACHE, LINA-MARCELA AGUDELO- LAVERDE
Formato: Artigo
Lenguaje:Inglês
Publicado: Universidad del Cauca 2021
Materias:
Agrociencias
carotene
Wet milling
Carotenoids
Amaranth Flour
Amaranth Starch
Acceso en línea:https://www.redalyc.org/articulo.oa?id=380872095003
https://www.redalyc.org/journal/3808/380872095003/
https://www.redalyc.org/journal/3808/380872095003/html/
https://www.redalyc.org/journal/3808/380872095003/380872095003.epub
https://www.redalyc.org/journal/3808/380872095003/movil
https://doi.org/10.18684/bsaa.v19.n1.2021.1501
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares