Impact of potato starch structural transitions on microstructure development during deep-frying

Autor:	I.M. Riley, U. Verma, S. Canals Rovira, N. Ooms, M.A. Nivelle, P. Verboven, B. Nicolai, J.A. Delcour
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 142:108833
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2023.108833
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6be03c8ca992f447fccf93e5a1d1bfc7 https://doi.org/10.1016/j.foodhyd.2023.108833 Zobrazit plný text záznamu Full Text from ScienceDirect