The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch
echnological functional properties of native and acid-thinned pinhão (seeds of Araucária angustifolia, Brazilian pine) starches were evaluated and compared to those of native and acid-thinned corn starches. The starches were hydrolyzed (3.2 mol.L–1 HCl, 44 °C, 6 hours)and evaluated before and after...
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| 出版年: | Ciência e Tecnologia de Alimentos |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=395940119014 |
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