Effect of microwave treatment on the physicochemical properties of potato starch granules

BACKGROUND: The degree of polymerization of amylose starch in potato was so large that the gel was hardness after gelatinization. Therefore, it is one of the most important ways that the microwave treatment was used to change the physicochemical properties of starch gel to make it suitable for the p...

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Detalles Bibliográficos
Autores principales: Xie, Yanli, Yan, Mingxia, Yuan, Shasha, Sun, Shumin, Huo, Quangong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3717031/
https://www.ncbi.nlm.nih.gov/pubmed/23835351
http://dx.doi.org/10.1186/1752-153X-7-113

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3717031/
https://www.ncbi.nlm.nih.gov/pubmed/23835351
http://dx.doi.org/10.1186/1752-153X-7-113

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