Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers

Article

Abstract: With a view to set up a fast method for assessing the changes brought into a starchy matrix by the m

Palabras claves:

Additives, Enzymes, rapid force analyzer, Viscosity

Autores:

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

Fuentes:

scopus