Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amy...

Descripción completa

Detalles Bibliográficos
Autores principales: Mauro, Raúl Ricardo, Vela, Antonio José, Ronda, Felicidad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297029/
https://www.ncbi.nlm.nih.gov/pubmed/37372492
http://dx.doi.org/10.3390/foods12122281

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297029/
https://www.ncbi.nlm.nih.gov/pubmed/37372492
http://dx.doi.org/10.3390/foods12122281

Ejemplares similares