Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles.

Waliullah, Md Hasan; Mu, Taihua; Ma, Mengmei; Chen, Jingwang

Waliullah, Md Hasan; Mu, Taihua; Ma, Mengmei; Chen, Jingwang.

Afiliação

Waliullah MH; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
Mu 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, China.
Ma M; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
Chen J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.

Food Sci Technol Int ; 27(5): 392-403, 2021 Jul.

Article em En | MEDLINE | ID: mdl-32967435

Assuntos

Eliminação de Resíduos; Solanum tuberosum; Amido; Culinária; Tamanho da Partícula; Amido/química

Palavras-chave

Potato residue; particle size; physicochemical and functional properties; starch noodles; waste utilization

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Solanum tuberosum / Eliminação de Resíduos Idioma: En Revista: Food Sci Technol Int Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China

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