The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native...

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Detalles Bibliográficos
Autores principales: Walkowiak, Katarzyna, Przybył, Krzysztof, Baranowska, Hanna Maria, Koszela, Krzysztof, Masewicz, Łukasz, Piątek, Michał
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747266/
https://www.ncbi.nlm.nih.gov/pubmed/35012206
http://dx.doi.org/10.3390/polym14010184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747266/
https://www.ncbi.nlm.nih.gov/pubmed/35012206
http://dx.doi.org/10.3390/polym14010184

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