Preparation and characterization of low oil absorption starch via freeze-thawing.

Wang, Meimei; Bai, Xue; Jiang, Yuying; Lang, Shuangmei; Yu, Lei

Wang, Meimei; Bai, Xue; Jiang, Yuying; Lang, Shuangmei; Yu, Lei.

Afiliação

Wang M; School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China.
Bai X; School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China.
Jiang Y; School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China.
Lang S; School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China.
Yu L; School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China. Electronic address: leiyujl@sina.com.

Carbohydr Polym ; 211: 266-271, 2019 May 01.

Article em En | MEDLINE | ID: mdl-30824088

Palavras-chave

Corn starch; Freeze-thawing; Oil absorption; Tapioca starch; Wheat starch

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Carbohydr Polym Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

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