The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch
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Title
The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch
Authors
Keywords
Potato protein, Potato starch, Enzyme treatment, Structural characteristics, Physicochemical properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages 112882
Publisher
Elsevier BV
Online
2021-11-30
DOI
10.1016/j.lwt.2021.112882
References
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