Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures

Abstract Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase...

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Autores principales: Raphael Lucas Jacinto Almeida, Tamires dos Santos Pereira, Renata Duarte Almeida, Ângela Maria Santiago, Wanda Izabel Monteiro de Lima Marsiglia, Elizabeth Harumi Nabeshima, Líbia de Sousa Conrado, Rennan Pereira de Gusmão
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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R
Q
Acceso en línea:https://doaj.org/article/240d780b7dce4aa78777617144e14009
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