Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (
caking
gelatinization
glass transition temperature
maca
water sorption isotherm
Journal
Journal of applied glycoscience
ISSN: 1880-7291
Titre abrégé: J Appl Glycosci (1999)
Pays: Japan
ID NLM: 101167786
Informations de publication
Date de publication:
2020
2020
Historique:
received:
26
08
2020
accepted:
01
10
2020
entrez:
6
8
2021
pubmed:
7
8
2021
medline:
7
8
2021
Statut:
epublish
Résumé
The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca (
Identifiants
pubmed: 34354537
doi: 10.5458/jag.jag.JAG-2020_0008
pmc: PMC8116860
doi:
Types de publication
Journal Article
Langues
eng
Pagination
111-117Informations de copyright
2020 by The Japanese Society of Applied Glycoscience.
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