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Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties

Sung-Jin Yoon1, Juneha Bak1, Byoungseung Yoo1

  • 1Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi 10326 Korea.

Food Science and Biotechnology
|November 4, 2024
PubMed

Keywords:
AgglomerationCrystallinityPotato starchPowder characteristicThermal property

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