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Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating

Author:
González, R., Carrara, C., Tosi, E., Añón, M.C., Pilosof, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.1 pp. 136-143
ISSN:
0023-6438
Subject:
water solubility, gelling properties, dispersions, granules, crystal structure, absorption, viscosity, amaranth starch, amylographs, gelatinization, amaranth grain, water content, extrusion, resistant starch, temperature, water activity, fluidized beds
Agid:
2801296