Pasting properties of blends of potato, rice and maize starches
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Frontiers Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
Development of non-linear prediction model for starch blending - ScienceDirect
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Pasting properties of blends of potato, rice and maize starches - ScienceDirect
PDF) Physico-Chemical, Pasting and Sensory Properties of Food Blends of Maize, Yellow Cassava or Sweet Potato Starch, Defatted Soybean and Groundnut Flour
Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods, Food Production, Processing and Nutrition
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds - ScienceDirect
PDF] Functional and pasting properties of cassava - sweetpotato starch blends
a. RVA curves of system I (mixtures of regular maize starch and high
Paste viscograms of native waxy maize, hydroxypropylated (HP) waxy
Understanding starch functionality
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