Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures

Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their...

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Detalles Bibliográficos
Autores principales: Almeida, Raphael Lucas Jacinto, dos Santos Pereira, Tamires, Almeida, Renata Duarte, Santiago, Ângela Maria, de Lima Marsiglia, Wanda Izabel Monteiro, Nabeshima, Elizabeth Harumi, de Sousa Conrado, Líbia, de Gusmão, Rennan Pereira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8085182/
https://www.ncbi.nlm.nih.gov/pubmed/33927263
http://dx.doi.org/10.1038/s41598-021-88627-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8085182/
https://www.ncbi.nlm.nih.gov/pubmed/33927263
http://dx.doi.org/10.1038/s41598-021-88627-4

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