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Effect of microwave treatment on the physicochemical properties of potato starch granules
BACKGROUND: The degree of polymerization of amylose starch in potato was so large that the gel was hardness after gelatinization. Therefore, it is one of the most important ways that the microwave treatment was used to change the physicochemical properties of starch gel to make it suitable for the p...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BioMed Central
2013
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3717031/ https://ncbi.nlm.nih.gov/pubmed/23835351 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1752-153X-7-113 |
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