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...
में बचाया:
| में प्रकाशित: | Ciência e Tecnologia de Alimentos |
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| मुख्य लेखकों: | , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| विषय: | |
| ऑनलाइन पहुंच: | https://www.redalyc.org/articulo.oa?id=395940119014 |
| टैग: |
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