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Characteristics of granular cold-water-soluble potato starch treated with alcohol and alkali
The characteristics of cold-water-soluble potato starch (CWSS) produced using alcoholic–alkaline treatment were determined using scanning electron microscopy, rapid visco analysis (RVA), X-ray diffraction, differential scanning calorimetry, storage modulus (G′), loss modulus (G″), and gel images. Sc...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049785/ https://ncbi.nlm.nih.gov/pubmed/30263660 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0172-5 |
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