Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
Corn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Viçosa (UFV)
2024-03-01
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| Series: | The Journal of Engineering and Exact Sciences |
| Subjects: | |
| Online Access: | https://periodicos.ufv.br/jcec/article/view/18452 |
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