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Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 9...
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| Publicado en: | Foods |
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| Autores principales: | , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8156876/ https://ncbi.nlm.nih.gov/pubmed/34067567 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10051104 |
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