Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal orig...

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Detalles Bibliográficos
Autores principales: Valenzuela-Lagarda, José Luis, Pacheco-Aguilar, Ramón, Gutiérrez-Dorado, Roberto, Mendoza, Jaime Lizardi, López-Valenzuela, Jose Ángel, Mazorra-Manzano, Miguel Ángel, Muy-Rangel, María Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038857/
https://www.ncbi.nlm.nih.gov/pubmed/33917637
http://dx.doi.org/10.3390/molecules26072103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8038857/
https://www.ncbi.nlm.nih.gov/pubmed/33917637
http://dx.doi.org/10.3390/molecules26072103

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