Physico-chemical, pasting, antioxidant and sensory properties of custard from Maize (Zea mays L.) and Indian Horse Chesnut (Aesculus indica) starch
Custards have been used in confections all over the world. However, there is growing need to replace allergen-containing components (milk, eggs and wheat) in custard. Therefore, custard was prepared using ingredients like Maize starch, Indian Horse Chestnut starch (IHCNS), milk powder, sugar, carrag...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Alt |
| Teanga: | Béarla |
| Foilsithe / Cruthaithe: |
Elsevier
2025-09-01
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| Sraith: | Food Chemistry Advances |
| Ábhair: | |
| Rochtain ar líne: | http://www.sciencedirect.com/science/article/pii/S2772753X25001698 |
| Clibeanna: |
Cuir clib leis
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