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Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems.
Zhang, Duqin; Mu, Taihua; Sun, Hongnan; He, Jinsong.
Afiliación
  • Zhang D; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China.
  • Mu T; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China. Electronic addr
  • Sun H; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, No. 1 Nongda South Rd., Xi Beiwang, Haidian District, Beijing 100193, PR China.
  • He J; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, PR China.
Food Res Int ; 120: 456-463, 2019 06.
Article en En | MEDLINE | ID: mdl-31000262
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Solanum tuberosum / Pan Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
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Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Solanum tuberosum / Pan Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article Pais de publicación: Canadá