Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method
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چکیده
منابع مشابه
Pressure Gelatinization of Potato Starch
This article reviews the pressure gelatinization of starch with a special focus on potato starch which is a key food ingredient and an industrial raw material. First of all, the application of high hydrostatic pressure (HHP), as a novel processing parameter, to food processing is briefly overviewed with some historical backgrounds. It has been revealed in the last century that a starch-water mi...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1983
ISSN: 0002-1369
DOI: 10.1080/00021369.1983.10865974