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Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
ArticleAbstract: Hydrocolloids are extensively used for food processing because their techno functional properties (ePalabras claves:alpha-amylase, Digestion, Kinetic constant, Rapid viscoanalyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Santamaría M.Fuentes:scopusRapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers
ArticleAbstract: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the mPalabras claves:Additives, Enzymes, rapid force analyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Gasparre N., Santamaría M.Fuentes:scopus