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High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration
In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture content ≤ 15%) by HPT are missing. To close this kno...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977098/ https://www.ncbi.nlm.nih.gov/pubmed/29772734 http://dx.doi.org/10.3390/foods7050078 |