Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3

Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3

Resistant starch type 3 (RS3) was obtained by the autoclaving process using oatmeal. The RS3 was added at different concentrations (0, 5, 10, 15 and 20 %, w/w) in a dough for the production of cookies. The rheological and textural properties of the RS3 doughs were analyzed by viscoelastic tests and...

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Những tác giả chính:	Monter Miranda, José Gabriel, Zamudio Flores, Paul Baruk, Espino Díaz, Miguel, Tirado Gallegos, Juan Manuel, Rendón Villalobos, J Rodolfo, Hernández Centeno, Francisco, Hernández González, María, López De la Peña, Haydeé Yajaira, Vela Gutiérrez, Gilber, Salgado Delgado, René, Ortega Ortega, Adalberto
Định dạng:	Online
Ngôn ngữ:	spa
Được phát hành:	Universidad de Sonora 2023
Truy cập trực tuyến:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1854
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

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