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Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One
The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the therma...
Autores principales: | Stępniewska, Sylwia, Cacak-Pietrzak, Grażyna, Szafrańska, Anna, Ostrowska-Ligęza, Ewa, Dziki, Dariusz |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704087/ https://www.ncbi.nlm.nih.gov/pubmed/34947195 http://dx.doi.org/10.3390/ma14247603 |
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