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Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles.
Zhou, Tongtong; Zhang, Liang; Zhao, Ruixuan; Liu, Qiannan; Liu, Wei; Hu, Honghai.
Afiliação
  • Zhou T; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Zhang L; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Zhao R; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Liu Q; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Liu W; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: liuwei@cass.cn.
  • Hu H; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: huhonghai@caas.cn.
Food Res Int ; 156: 111112, 2022 06.
Article em En | MEDLINE | ID: mdl-35650997
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article