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Effect of α-Amylase on the Structure of Chia Seed Mucilage
Thanks to its nutritional and mechanical properties, chia seed mucilage is becoming increasingly popular in the food industry as a small biomolecule. The mechanical properties of an ingredient are a key element for food appreciation during chewing. Therefore, with this study, we explore for the firs...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657581/ https://www.ncbi.nlm.nih.gov/pubmed/36278698 http://dx.doi.org/10.3390/biomimetics7040141 |