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Effects of suspension media on high pressure processing of starches with different crystalline structures

Ana Gonzalez1, Ya-Jane Wang1

  • 1University of Arkansas, Department of Food Science, 2650 N. Young Avenue, Fayetteville, AR 72704, USA.

Food Chemistry
|July 29, 2023
PubMed

Keywords:
CrystallinityEnzyme susceptibilityGelatinizationHigh pressure processing

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