Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta) Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch

CYTA - Journal of Food

Volumn 7, Issue 3, 2009, Pages 233-241

  Antonio Estrada, C ^a   Bello Perez L A ^c   Martinez Sanchez C E ^a   Montanez Soto J L ^c   Jimenez Hernandez J ^b   Vivar Vera, M A ^a  

^a INSTITUTO TECNOLÓGICO DE TOLUCA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE GUERRERO   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Enzymatic hydrolysis; Maltodextrins; Taro starch

Indexed keywords

ASH CONTENTS; AVERAGE DEGREE; AVERAGE MOLECULAR WEIGHT; COLOCASIA; ENZYMATIC PRODUCTION; FAT CONTENTS; FOOD EMULSIONS; FOOD SYSTEM; FUNCTIONAL PROPERTIES; L-VALUES; MALTODEXTRINS; MOISTURE CONTENTS; OIL ABSORPTION; STARTING MATERIALS; TARO STARCH;

COLOR; EXTRACTION; STARCH; WATER ABSORPTION;

ENZYMATIC HYDROLYSIS;

COLOCASIA ESCULENTA; ZEA MAYS;

EID: 77956904830     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903091300     Document Type: Article

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