Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough

In the current study, the impact of fermentation and freezing/thawing treatment on corn flour was studied. Fermentation revealed an increase (12%) in amylose content, while freezing reflected a loss of amylose. The results of scanning electron microscope (SEM) revealed more grooves, indentations, an...

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Detalles Bibliográficos
Autores principales: Yaqoob, Sanabil, Liu, Huimin, Zhao, Chengbin, Liu, Meihong, Cai, Dan, Liu, Jingsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848845/
https://www.ncbi.nlm.nih.gov/pubmed/31762998
http://dx.doi.org/10.1002/fsn3.1193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848845/
https://www.ncbi.nlm.nih.gov/pubmed/31762998
http://dx.doi.org/10.1002/fsn3.1193

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