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The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were charac...

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Detalles Bibliográficos
Autores principales:	Adamczyk, Greta, Krystyjan, Magdalena, Jaworska, Grażyna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7077412/ https://www.ncbi.nlm.nih.gov/pubmed/32033132 http://dx.doi.org/10.3390/polym12020321

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