Physicochemical changes and resistant-starch content of extruded cornstarch with and without storage at refrigerator temperatures
Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 ◦C and at screw speeds in the range 200–360 rpm. The e...
| Autores principales: | , , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
2016
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| Acceso en línea: | http://eprints.uanl.mx/14765/1/16.pdf |