Studies on Formation and Characteistis of Enzyme Resistant Starch from Cassava
Christopher Mwau Mutungi
Broschiertes Buch

Studies on Formation and Characteistis of Enzyme Resistant Starch from Cassava

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Delivery of the health-benefits of resistant starch is possible through fortifi cation of frequently consumed foods. To facilitate enrichment in a wide range of foods, industrial-scale production is enabled through conversion processes that have a high turnover of structurally stable preparations. Moreover, the structure of the resistant starch preparations is important because it infl uences functionality and interaction with other constituents of food systems, where the starch is added as functional ingredient. This dissertation explores enzyme mediated transformation of starch in combinatio...