Modifierad stärkelse i livsmedel : en översikt över kemiska modifikationer

Olika typer av stärkelse är mycket viktiga råvaror i livsmedelstillverkning, inte bara som energirik kolhydrat utan även som en tillsats för att reglera livsmedels textur och viskosi- tet. Modifierad stärkelse kan tillverkas med hjälp av en rad olika kemiska, enzymatiska och fysikaliska metod...

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Detalles Bibliográficos
Autor principal:	Bylund, John
Formato:	M2
Lenguaje:	sueco Inglés
Publicado:	SLU/Dept. of Food Science 2012
Materias:	modifierad stärkelse kemisk modifiering enzymatisk modifiering fysikalisk modifiering

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