Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis

Article

Abstract: Hydrocolloids are extensively used for food processing because their techno functional properties (e

Palabras claves:

alpha-amylase, Digestion, Kinetic constant, Rapid viscoanalyzer, Viscosity

Autores:

Cristina M. Rosell, Garzón R., Santamaría M.

Fuentes:

scopus