Effect of modified cassava starch in reduced-fat mayonnaise by correlating emulsion stability with anti-oxidation reaction using gas chromatography-mass spectrometry (GC-MS)
"Modified starches are essential firming additives in many food processes as they act as emulsion stabilizers. Presently, they are produced mostly from corn and potatoes, but cassava is a good alternative source to augment the rising global demand for starch. In this work, cassava starch from a...
| Опубликовано в:: | Vol. 150, No. 4 (August 2021) pages 753-763. |
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| Главные авторы: | , |
| Формат: | |
| Язык: | English |
| Предметы: |