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...
| Εκδόθηκε σε: | Vol. 150, No. 4 (August 2021) pages 753-763. |
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| Κύριοι συγγραφείς: | , |
| Μορφή: | Βιβλίο |
| Γλώσσα: | Αγγλικά |
| Θέματα: |