Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch

出版年份 2020 全文链接

标题

作者

关键词

Waxy potato starch, Amylopectin, Hydrocolloids, Shear-induced, Viscoelasticity, Retrogradation

出版物

Volume 107, Issue -, Pages 105923

出版商

Elsevier BV

发表日期

2020-04-13

DOI

10.1016/j.foodhyd.2020.105923

联系作者

Explore over 38,000 international journals covering a vast array of academic fields.

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now