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Effect of low temperature on the aging characteristics of a potato starch gel

Jikai Jiang1, Jie Zeng1, Haiyan Gao1

  • 1School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China.

International Journal of Biological Macromolecules
|February 15, 2020
PubMed

Keywords:
Freezing curveMicrostructurePasting propertiesPotato starch gelRelaxor characteristics

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