Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties

The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid (5 g/100 g) at a temperature of 40 °C. The starch citrates obtained under laboratory conditions had a low degree of substitution, as confirme...

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Detalles Bibliográficos
Autores principales: Kapelko-Żeberska, Małgorzata, Meisel, Marta, Buksa, Krzysztof, Gryszkin, Artur, Szumny, Antoni, Latacz, Bogna, Raszewski, Bartosz, Zięba, Tomasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026218/
https://www.ncbi.nlm.nih.gov/pubmed/35458652
http://dx.doi.org/10.3390/molecules27082454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026218/
https://www.ncbi.nlm.nih.gov/pubmed/35458652
http://dx.doi.org/10.3390/molecules27082454

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