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What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Stijn Reyniers1, Nand Ooms1, Sara V Gomand2

  • 1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.

Comprehensive Reviews in Food Science and Food Safety
|December 18, 2020
PubMed

Keywords:
biosynthesisgelationpastingphosphate monoesterspotato starch

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