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Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing

Yuyang Zhang1, Gaoping Li1, Yanwen Wu2

  • 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.

Food Chemistry
|May 26, 2019
PubMed

Keywords:
AmyloseChestnutCookingGel propertiesPasting properties

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