Sensory characteristics of high-amylose maize-resistant starch in three food products

Type 2 resistant starch from high-amylose maize (HAM-RS2) is considered a functional ingredient due to its positive organoleptic and physiochemical modifications associated with food and physiological benefits related to human health. The sensory characteristics of three types of food products (muff...

Descripción completa

Detalles Bibliográficos
Autores principales: Maziarz, Mindy, Sherrard, Melanie, Juma, Shanil, Prasad, Chandan, Imrhan, Victorine, Vijayagopal, Parakat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967749/
https://www.ncbi.nlm.nih.gov/pubmed/24804020
http://dx.doi.org/10.1002/fsn3.15

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967749/
https://www.ncbi.nlm.nih.gov/pubmed/24804020
http://dx.doi.org/10.1002/fsn3.15

Ejemplares similares