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Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

Ke Zhang1, Yang Tian1, Chenglong Liu1

  • 1College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.

BMC Chemistry
|April 1, 2020
PubMed
Abstract

Keywords:
Pasting propertiesPotato flourStructureTextureThermodynamics

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