Study Examines Amaranth Starch

10/23/2008 9:47:03 AM
ARTICLE TOOLS

HONG KONG—The physical properties of Amaranthus starch were recently analyzed in a study published in the journal Food Chemistry. The study found that “Amaranth starches have low but diverse amylose contents” and wide variations “of physicochemical properties, such as swelling power, water-solubility index, pasting, thermal and textural properties.”

Sources:

  • Food Chemistry:

Comments

Post a Comment

 

announcements