Article (Scientific journals)
Physicochemical and Structural Characterization of Potato ‬‪Starch with Different Degrees of Gelatinization
Xu, Fen; Zhang, L.; Liu, W. et al.
2021In Foods, 10 (1104)
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Keywords :
Pre-gelatinization; Thermal properties; Rheology; Structural properties; Microstructures; Starch gel
Disciplines :
Food science
Author, co-author :
Xu, Fen 
Zhang, L.
Liu, W.
Liu, Q.
Wang, F.
Zhang, H.
Hu, H.
Blecker, Christophe ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Physicochemical and Structural Characterization of Potato ‬‪Starch with Different Degrees of Gelatinization
Publication date :
2021
Journal title :
Foods
eISSN :
2304-8158
Publisher :
MDPI AG, Switzerland
Volume :
10
Issue :
1104
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 19 November 2021

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