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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Detalles Bibliográficos
Autores principales: Zhang, Ke, Tian, Yang, Liu, Chenglong, Xue, Wentong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7092604/
https://www.ncbi.nlm.nih.gov/pubmed/32226943
http://dx.doi.org/10.1186/s13065-020-00670-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7092604/
https://www.ncbi.nlm.nih.gov/pubmed/32226943
http://dx.doi.org/10.1186/s13065-020-00670-w

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