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...
Main Authors: | Ke Zhang, Yang Tian, Chenglong Liu, Wentong Xue |
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Format: | Article |
Language: | English |
Published: |
BMC
2020-03-01
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Series: | BMC Chemistry |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s13065-020-00670-w |
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