Aqueous extraction of organic amaranth starch and their by-products: Characterisation before and after degreasing

The aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous extraction (bagasse, post-sieving and post-centrifugation residues) and to evaluate the influence of lipids on the thermal, structural and pasting pro...

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Autores principales:	Bet, Camila Delinski, de Oliveira, Cristina Soltovski, Colman, T. A.D., Bisinella, Radla Zabian Bassetto, Beninca, Cleoci, Lacerda, Luiz Gustavo, Pumacahua Ramos, Augusto, Schnitzler, Egon
Formato:	Artículo
Publicado:	Springer Science and Business Media B.V. 2019
Materias:	Physical Chemistry Analytical Chemistry Polymer Sciences Inorganic Chemistry Measurement Science and Instrumentation
Acceso en línea:	Enlace permanente (DOI o Handle)
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