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Properties of potato starch treated with microwave radiation and enriched with mineral additives

Izabela Przetaczek-Rożnowska1, Teresa Fortuna1, Monika Wodniak1

  • 1Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Poland.

International Journal of Biological Macromolecules
|November 20, 2018
PubMed

Keywords:
Microwave fieldMicrowave radiationMineral compoundsPotato starch

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