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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Bibliographic Details
Main Author:	Bylund, John
Format:	M2
Language:	Swedish Inglés
Published:	SLU/Dept. of Food Science 2012
Subjects:	modifierad stärkelse kemisk modifiering enzymatisk modifiering fysikalisk modifiering

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