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Effect of type and amount of modified corn starches on qualitative properties of low‐protein biscuits for phenylketonuria
The effect of corn starches (natural, pregelatinized, and cross‐linked) in four levels on quality of low‐protein biscuit was evaluated. First, the microscopic structure, thermal properties, and low‐branched chains content of them were evaluated. Water absorption capacity (WAC) and gelatinization pro...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977428/ https://www.ncbi.nlm.nih.gov/pubmed/31993154 http://dx.doi.org/10.1002/fsn3.1304 |