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Effect of potassium alum addition on the quality of potato starch noodles
The objective of this study was to investigate the effects and mechanism of potassium alum (PA) on potato starch noodles to provide a theoretical basis for future searches for new alternatives for PA that are not harmful to the body. The amount of amylose leakage significantly decreased with the PA...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2019
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6543046/ https://ncbi.nlm.nih.gov/pubmed/31205348 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03760-3 |
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