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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| 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 |