An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration
This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrin...
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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN ES PT |
| Publié: |
Universidad Nacional de Trujillo
2021
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| Accès en ligne: | https://doaj.org/article/f490bcb51afe4a94b3c91d7b3dc49659 |
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