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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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| Udgivet i: | BMC Chem |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer International Publishing
2020
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| Fag: | |
| Online adgang: | 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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