Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite...

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Detalles Bibliográficos
Autores principales: Le Thanh-Blicharz, Joanna, Lewandowicz, Jacek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464650/
https://www.ncbi.nlm.nih.gov/pubmed/32781773
http://dx.doi.org/10.3390/foods9081073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464650/
https://www.ncbi.nlm.nih.gov/pubmed/32781773
http://dx.doi.org/10.3390/foods9081073

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