Retrogradation, gel texture properties, intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation

Food Hydrocolloids - Tập 95 - Trang 590-600 - 2019
Hui Nie1, Chen Li1, Pei-Hua Liu1, Cai-Yu Lei1, Jian-Bin Li1
1College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, People’s Republic of China

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Food Hydrocolloids

Tập 95

590-600

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