Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality

In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with autoclave gelatinization and optimized by the respo...

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Ngā kaituhi matua:	Xiangyun Liu, Qianyun Ma, Dewei Cheng, Fan Zhang, Yuwen Li, Wenxiu Wang, Jie Wang, Jianfeng Sun
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2023-01-01
Rangatū:	Ultrasonics Sonochemistry
Ngā marau:	Resistant starch Ultrasound Autoclave gelatinization Steamed bread
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S1350417722003443
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!