Non-cereals starch resources

To produce bakery goods, the gluten protein is the key factor due to its contribution to water absorption capacity and because it provides extensibility, elasticity and cohesiveness to bread dough. This allows the fermentation gas remains occluded and maintained in the liquid phase during dough deve...

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Guardado en:
Detalles Bibliográficos
Autores principales: Dini, Cecilia, Flores, Silvia Karina, Kupervaser, María Gabriela, Sosa, Carola Andrea, Traffano Schiffo, María Victoria, Viña, Sonia Zulma
Formato: Parte de libro publisherVersion
Lenguaje:Inglés
Publicado: Springer Nature Switzerland AG 2023
Materias:
potato starch
Cassava starch
Non-conventional starches
Granule structure
Modification
Functional properties
Acceso en línea:http://hdl.handle.net/20.500.12272/8211
https://doi.org/10.1007/978-3-031-28344-4_3
Aporte de:
RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional

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