Preparation of Calcium- and Magnesium-Fortified Potato Starches with Altered Pasting Properties

Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl(2) and MgCl(2) aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Fur...

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Detalles Bibliográficos
Autores principales: Noda, Takahiro, Takigawa, Shigenobu, Matsuura-Endo, Chie, Ishiguro, Koji, Nagasawa, Koichi, Jinno, Masahiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271929/
https://www.ncbi.nlm.nih.gov/pubmed/25225719
http://dx.doi.org/10.3390/molecules190914556

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271929/
https://www.ncbi.nlm.nih.gov/pubmed/25225719
http://dx.doi.org/10.3390/molecules190914556

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