Effects of carrot powder on properties of pre-gelatinized waxy rice starch
Author:
Affiliation:
1. Anhui Science and Technology University, People’s Republic of China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101355&tlng=en
Reference32 articles.
1. In vitro digestibility of gels from different starches: relationship between kinetic parameters and microstructure;Aleixandre A.;Food Hydrocolloids,2021
2. Thermal behaviour of wheat starch and flour at different water levels: effect of pectins, modified celluloses and NaCl;Correa M. J.;Stärke,2015
3. Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour;Dhen N.;European Food Research and Technology,2017
4. Gelling of amaranth and achira starch blends in excess and limited water;Fonseca-Florido H. A.;Lebensmittel-Wissenschaft + Technologie,2017
5. Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture;Graça C.;Lebensmittel-Wissenschaft + Technologie,2018
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