Effects of hawthorn addition on the physicochemical properties and hydrolysis of corn starch
Hawthorn powder were mixed with corn starch and heated in water to make corn starch-hawthorn mixtures (CS-Haw) and then the physicochemical properties and hydrolysis characteristics of the mixtures were measured. Results showed that the addition of hawthorn powder decreased the viscosity of corn sta...
| Published in: | Food Chemistry: X |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002760 |