Effect of multiple freezing and thawing on the surface and functional properties of granular potato starch

Food Hydrocolloids

Volumn 19, Issue 4, 2005, Pages 753-760

  Szymońska, Joanna ^a   Wodnicka, Krystyna ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b AGH UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Poland)

Author keywords

Potato starch wetting ability; Starch granule density; Starch granule porosity

Indexed keywords

AMYLASE; HELIUM; LIQUID NITROGEN; NITROGEN; POTATO STARCH; STARCH; WATER;

ADSORPTION; ARTICLE; DENSITY; DIGESTION; FOOD; FOOD HANDLING; FREEZING; MOISTURE; PHARMACOLOGY; POROSITY; PROCESSING; STORAGE; SURFACE PROPERTY; SUSPENSION; THAWING;

SOLANUM TUBEROSUM;

EID: 14344262612     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.08.004     Document Type: Article

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