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Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt
The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the te...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404470/ https://www.ncbi.nlm.nih.gov/pubmed/32708443 http://dx.doi.org/10.3390/foods9070957 |