Characterization of the Interactions between Cereal Flour and “Nata Puree” in Batter

This study aimed to characterize the interactions between cereal flour (rice, wheat, and barley) and “nata puree” (NP), a disintegrated bacterial cellulose (BC) in the presence of a water-soluble polysaccharide, with powder-dispersion activity. Pasting properties of cereal flour with additives were...

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Detalles Bibliográficos
Autores principales: Tokuyasu, Ken, Matsuki, Junko, Yamagishi, Kenji, Ike, Masakazu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2022
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9720633/
https://www.ncbi.nlm.nih.gov/pubmed/36531691
http://dx.doi.org/10.5458/jag.jag.JAG-2022_0007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9720633/
https://www.ncbi.nlm.nih.gov/pubmed/36531691
http://dx.doi.org/10.5458/jag.jag.JAG-2022_0007

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