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Article published the February 27, 2019
1. Introduction Starch and its derivatives are used as ingredients and it is the main component in bakery products. It is also added in low quantities as additives to improve the sensory characteristics of a large number of manufactured foods. The products resulting from the hydrolysis of starches (glucose syrup or maltose, maltodextrins) and isomerization (iso-glucose or fructose) are used in ...
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August 31, 2018
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Location:Brasilia, Distrito Federal, Brasil
Profile: Academic / scientific