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Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like

Duqin Zhang1, Taihua Mu1, Hongnan Sun1

  • 1Laboratory 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.

Food Research International (Ottawa, Ont.)
|April 20, 2019
PubMed

Keywords:
Fermentation propertiesHigh hydrostatic pressureRheological propertiesThermo-mechanical propertiesWater mobility

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