Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage

Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentratio...

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Detalles Bibliográficos
Autores principales: dos Santos, Francislaine Suelia, de Figueirêdo, Rossana Maria Feitosa, Queiroz, Alexandre José de Melo, Paiva, Yaroslávia Ferreira, Moura, Henrique Valentim, Silva, Eugênia Telis de Vilela, Ferreira, João Paulo de Lima, de Melo, Bruno Adelino, Carvalho, Ana Júlia de Brito Araújo, Lima, Marcos dos Santos, Costa, Caciana Cavalcanti, da Silva, Wilton Pereira, Gomes, Josivanda Palmeira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914348/
https://www.ncbi.nlm.nih.gov/pubmed/36766097
http://dx.doi.org/10.3390/foods12030569

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914348/
https://www.ncbi.nlm.nih.gov/pubmed/36766097
http://dx.doi.org/10.3390/foods12030569

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