Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Cassava starch can be an effective texture corrector for dairy products; however, the presence of a starchy taste in such products is undesirable. A possible solution to this problem can be the use of partially hydrolyzed cassava starch; complex microbial amylase preparations, for instance, Amylosub...

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Detalles Bibliográficos
Autores principales: Tsyganov, Maxim S., Ezhkova, Galina O., Kharitonova, Maya A., Nikitina, Elena V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9203222/
https://www.ncbi.nlm.nih.gov/pubmed/35720434
http://dx.doi.org/10.1155/2022/1087043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9203222/
https://www.ncbi.nlm.nih.gov/pubmed/35720434
http://dx.doi.org/10.1155/2022/1087043

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