Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough
The objective of this study was to chemically modify the pregelatinized cassava starch to obtain resistant starches to the action of α-amylase present in the egg and evaluate their application in cold cheese bread dough. In this study native cassava starch was cross-linked with sodium trimetaphospha...
| Principais autores: | Giopato Viell, Franciele Leila, Gomes Barroso Simão Alves, Francieli Cassia, Fávaro Tosoni, Solange Aparecida, Fávaro Tosoni, Natara, Pante, Gisli Cristina, Vicente Plata-Oviedo, Manuel Salvador |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3407 |
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