Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins
The functional properties of starches determine their potential applications in food systems. These properties depend largely on granular and molecular structure and can be physically, chemically or enzymatically modified. One way of modifying starch functional properties is by interaction with othe...
Main Authors: | Alejandra Huerta-Abrego, Maira Segura-Campos, Luis Chel-Guerrero, David Betancur-Ancona |
---|---|
Format: | Article |
Language: | English |
Published: |
University of Zagreb
2010-01-01
|
Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | http://hrcak.srce.hr/file/74731 |
Similar Items
-
EVALUASI NILAI GIZI PATI RESISTEN PADA PRODUK KERUPUK DARI EMPAT JENIS PATI [Nutritional Evaluation of Resistant Starch of Crackers Made of Four Kinds of Starch]
by: R o s i d a
Published: (2009-06-01) -
Comparison of Cassava Starch with Corn as a Feedstock for Bioethanol Production
by: Sarocha Pradyawong, et al.
Published: (2018-12-01) -
PHYSICOCHEMICAL PROPERTIES OF TEPARY BEAN STARCH.
by: ABBAS, IBRAHIM RASHEED.
Published: (1987) -
Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean
by: Nguyen Thi Mai Huong, et al.
Published: (2021-01-01) -
Pengaruh Penambahan Kitosan dalam Pembuatan Biodegradable Foam Berbahan Baku Pati
by: Nanik Hendrawati, et al.
Published: (2017-05-01)