Research Progress on the Effect of Non-thermal Processing Technology on the Structural Properties of Starch
Non-thermal processing technology has been widely used in starch modification because of its advantages such as environmental friendliness, safety and high efficiency. After non-thermal modification, changes in the granular morphology, crystal shape, crystallinity and helical structure of starch wil...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
China Food Publishing Company
2023-04-01
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| Schriftenreihe: | Shipin Kexue |
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| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-043.pdf |
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