Influence of Acidity in Paste Properties of Modified Corn Starch Through Natural Fermentation
Abstract
The objective of this research was to carry out the fermentation of corn starch in the same manner as cassava starch fermentation and to study its behavior during the fermentation process, analysing acidity and paste properties. CoS (corn starch) and CaS (cassava starch) were used. The sample was analysed by paste properties and acidity, at time 0, at every 7 days until the end of fermentation and after sun-drying. Regarding viscosity peak, CaS...
Paper Details
Title
Influence of Acidity in Paste Properties of Modified Corn Starch Through Natural Fermentation
Published Date
Jun 15, 2019
Volume
75
Pages
463 - 468
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