Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches
The effect of several blending procedures between <i>Ascophyllum nodosum</i> seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled sta...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-04-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/8/1165 |