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Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour
BACKGROUND: The properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability. In this paper, different potato flour were investigated to determine viscoelastic properties and structural transformation using thermodynamics, rheol...
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| Publicado no: | BMC Chem |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer International Publishing
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7092604/ https://ncbi.nlm.nih.gov/pubmed/32226943 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13065-020-00670-w |
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