Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

Abstract Background The properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability. In this paper, different potato flour were investigated to determine viscoelastic properties and structural transformation using thermodynamic...

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Bibliographic Details
Main Authors: Ke Zhang, Yang Tian, Chenglong Liu, Wentong Xue
Format: Article
Language:English
Published: BMC 2020-03-01
Series:BMC Chemistry
Subjects:
Potato flour
Thermodynamics
Pasting properties
Structure
Texture
Online Access:http://link.springer.com/article/10.1186/s13065-020-00670-w

Internet

http://link.springer.com/article/10.1186/s13065-020-00670-w

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