Valorization of resistant starch from acorns as a new ingredient for chocolate milk puddings
Aim: Despite being a fruit rich in resistant starch, acorns remain undervalued. Resistant starch is known to improve food acceptability when compared to traditional insoluble fibers, and recent research suggests the usage of acorn starch as an additive in fermented yogurt and milk products. Furtherm...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Open Exploration Publishing Inc.
2025-08-01
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| Series: | Exploration of Foods and Foodomics |
| Subjects: | |
| Online Access: | https://www.explorationpub.com/uploads/Article/A101092/101092.pdf |
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