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Factors and modification techniques enhancing starch gel structure and their applications in foods:A review

Yongqiang Gong1, Shuzhi Xiao1, Zihan Yao1

  • 1College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Food Chemistry: X
|December 18, 2024
PubMed

Keywords:
Food ingredientsModificationsRetrogradation conditionsStarch compositionStarch gels

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