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Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut

Lina Kan1, Qian Li1, Shuangshuang Xie1

  • 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.

Carbohydrate Polymers
|July 31, 2016
PubMed

Keywords:
ChestnutKernelPhysicochemical propertyStarchTexture profileThermal processing

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