Subscribe for the latest consumer trends, trade news, nutrition science and regulatory updates in the supplement industry!
Join 37,000+ members. Yes, it's completely free.
Study Examines Amaranth Starch
October 23, 2008
1 Min Read
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.”
You May Also Like