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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Japanese Society of Applied Glycoscience
2022
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| Materias: | |
| 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 |