Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4....
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Royal Society of Chemistry
2022
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/128381 |
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