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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| Autori principali: | , , , , , , , , , , |
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| Natura: | Online |
| Lingua: | spa |
| Pubblicazione: |
Universidad de Sonora
2023
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| Accesso online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1854 |
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