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Preparation and properties of potato amylose-based fat replacer using super-heated quenching

Yuying Hu1, Chunmei Li1, Joe M Regenstein2

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.

Carbohydrate Polymers
|August 21, 2019
PubMed

Keywords:
Fat replacerPotato amyloseSpherulitesSuper-heated quenching

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