Effect of the degree of potato starch gelatinization on dough formation

Xu, Fen

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Doctoral thesis (Dissertations and theses)

Effect of the degree of potato starch gelatinization on dough formation

Xu, Fen

2022

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Disciplines :

Agriculture & agronomy

Author, co-author :

Xu, Fen ; Université de Liège - ULiège > TERRA Research Centre ; Institute of food science and technology > Chinese academy of agricultural sciences

Language :

English

Title :

Effect of the degree of potato starch gelatinization on dough formation

Defense date :

10 May 2022

Number of pages :

150

Institution :

Fen Xu [GEMBLOUX AGRO-BIO TECH], Gembloux, Belgium

Degree :

DOCTEUR EN SCIENCES AGRONOMIQUES ET INGENIERIE BIOLOGIQUE

Promotor :

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)

President :

Haubruge, Eric ; Université de Liège - ULiège > GxABT : Services généraux du site > Site GxABT - Cabinet du Vice-recteur

Secretary :

Malumba Kamba, Paul ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)

Jury member :

Danthine, Sabine ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)

Wang, Feng; Institute of food science and technology > Chinese academy of agricultural sciences

Hu, Honghai; Institute of food science and technology > Chinese academy of agricultural sciences

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since 06 May 2022

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