Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

Article

Abstract: Hydrocolloids are largely used in food processing because of their functional properties, but scarce

Palabras claves:

Corn, In vitro digestibility, Pasting, potato, starch, Viscosity

Autores:

Cristina M. Rosell, Gularte M.A.

Fuentes:

scopus