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Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt

Marco A. Dircio-Morales, Gonzalo Velázquez, Israel Sifuentes‐Nieves, Pamela C. Flores‐Silva, Heidi Andrea Fonseca‐Florido, Guadalupe Méndez‐Montealvo

2023Journal of Food Science and Technology12 citationsDOIOpen Access PDF

Topics & Concepts

SyneresisAmyloseFood scienceStarchChemistryRheologyResistant starchCorn starchAbsorption of waterMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProbiotics and Fermented Foods
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