Effect of type and amount of modified corn starches on qualitative properties of low‐protein biscuits for phenylketonuria
Abstract The effect of corn starches (natural, pregelatinized, and cross‐linked) in four levels on quality of low‐protein biscuit was evaluated. First, the microscopic structure, thermal properties, and low‐branched chains content of them were evaluated. Water absorption capacity (WAC) and gelatiniz...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1304 |