Modification of potato starch by critical melting pretreatment combined with freeze-thawing: Preparation, morphology, structure, and functionality

Autor:	Shi-Yi Wang, Chen Zhang, Qiao-Quan Liu, Zhi-Juan Wang, Ke-Xing Wan, Jian-Ya Qian, Liang Zhang, Chunsen Wu, Qian Li
Rok vydání:	2022
Předmět:	Food Science
Zdroj:	LWT. 158:113109
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2022.113109
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::63f68c1c028a7d184d23fe155bce5c8f https://doi.org/10.1016/j.lwt.2022.113109 Zobrazit plný text záznamu Full Text from ScienceDirect