Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting-Reference-Cited by-同舟云学术

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Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting

Published:2024-09 Issue: Volume:451 Page:139395
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gutiérrez-Cortez Elsa,Hernandez-Becerra Ezequiel,Zubieta-Otero Luis Fernando,Gaytán-Martínez Marcela,Barrón-García Oscar Yael,Rodriguez-Garcia Mario Enrique

Funder

National Autonomous University of Mexico Directorate General of Academic Staff Affairs

Publisher

Elsevier BV

Reference36 articles.

1. Analysis of the apparent viscosity of starch in aqueous suspension within agitation and temperature by using rapid visco analyzer system;Acosta-Osorio;Mechanical Engineering Research,2011

2. Official methods of analysis;AOAC,2000

3. Effect of amaranthus and buckwheat proteins on the rheological properties of maize starch;Bejosano;Food Chemistry,1998

4. Proteins influencing foam formation in wine ans beer: The role of yeast;Blasco;International Microbiology,2011

5. Quantifying the sensitivity of barley seed germination to oxygen, abscisic acid, and gibberellin using a population-based threshold model;Bradford;Journal of Experimental Botany,2008

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