82 research outputs found
Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas
No full textEffect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro
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Physicochemical properties of steamed bread fortified with ground linseed ( Linum usitatissimum
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The Influence of Thermal Processing on the Non-starch Polysaccharide (NSP) Content andin VitroDigestibility of Starch in Peas (Pisum sativum, L.)
No full textEffect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro
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