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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Detalles Bibliográficos
Autores principales: Xu, Fen, Zhang, Liang, Liu, Wei, Liu, Qiannan, Wang, Feng, Zhang, Hong, Hu, Honghai, Blecker, Christophe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156876/
https://www.ncbi.nlm.nih.gov/pubmed/34067567
http://dx.doi.org/10.3390/foods10051104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156876/
https://www.ncbi.nlm.nih.gov/pubmed/34067567
http://dx.doi.org/10.3390/foods10051104

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