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Abstract The paper presents a study on physicochemical and structure changes of waxy corn and tapioca starches after hydrothermal modification. It was found that with an increase of the degree… Click to show full abstract
Abstract The paper presents a study on physicochemical and structure changes of waxy corn and tapioca starches after hydrothermal modification. It was found that with an increase of the degree of inhibition (low
Keywords:
physicochemical properties;
modified starches;
structure;
properties structure;
hydrothermally modified;
structure hydrothermally
Journal Title: Food Hydrocolloids
Year Published: 2019
Link to full text (if available)
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Journal Title: Food Hydrocolloids
Year Published: 2019
Link to full text (if available)
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recommendations!