Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method
Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of e...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2019-01-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72976 |