Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interaction...

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Detalles Bibliográficos
Autores principales: Hu, Weiwei, Zhang, Wen, Zhang, Zhiguo, Shen, Shengfa, Lu, Guoquan, Wu, Weicheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778636/
https://www.ncbi.nlm.nih.gov/pubmed/36553824
http://dx.doi.org/10.3390/foods11244082

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778636/
https://www.ncbi.nlm.nih.gov/pubmed/36553824
http://dx.doi.org/10.3390/foods11244082

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