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September 1, 2026Starch - StärkeOpen Access

Physicochemical Properties, Microstructure, and Sensory Analysis of Compression‐Molded Snacks Based on Modified Starch Produced by Heat‐Moisture Treatment

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Authors

GAGiovanna Gonzalez AmadioRDRaul Remor DalsassoPGPaola Andrea Perdomo Gonzalez

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Amadio et al. (2026) studied this question.

synapsesocial.com/papers/6ab20cd34e65befdcb7dc631https://doi.org/10.1002/star.70295
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