Maltodextrinas de Almidón de Yuca: Sucedáneo Graso en Cárnicos
The variables of the process to get maltodextrinas by enzymatic hydrolysis of cassava starch were determined. By hydrolysis at 63C during 10 minutes, using 1.4 g de enzyme Termamyl 120L in a suspension of cassava starch in water at 39.76%, maltodextrines were obtained with an DE (Dextrose Equivalent...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
1997
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=9821428 |
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