RVA viscograms of native starches, amylopectin and resistant
Descrição
Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800 - ScienceDirect
Foods, Free Full-Text
Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X‑ray pattern, FT-IR spectra and digestibility
Applications of the Rapid Visco Analyser (RVA) in the Food Industry: a broader view
Biology and Life Sciences Forum, Free Full-Text
Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties - ScienceDirect
Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase
Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour - ScienceDirect
Wheat starch structure–function relationship in breadmaking: A review - Rooyen - 2023 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties
RVA viscograms of native starches, amylopectin and resistant starches.
Model Approach to Starch Functionality in Bread Making
RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches - ScienceDirect
Full article: Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility
de
por adulto (o preço varia de acordo com o tamanho do grupo)
