Amylodextrin produced by hydrochloric acid corrosion of raw rice as fat replacer
The kinetics of preparation of amylodextrin (Lintner starch) was studied at 50 C as 35% rice-starch slurry in 1.0 M HCl. Based both on recovery of amylodextrin and amount of solubilized starch, under low and intermediate-high gelatinization temperature (GT), the amorphous fractions in two waxy and s...
| Publicado en: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 84, no. 1 (Jan. 2001 - Mar. 2001), 76-82 |
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| Outros autores: | , |
| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
2001
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| Subjects: |