Development and characterization of potato amylopectin-substituted starch materials
Author:
Funder
Kyonggi University
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-021-00919-7.pdf
Reference28 articles.
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3. Busken DF. Cleaning it up-What is a clean label ingredient? Cereal Foods World. 60: 112-113 (2015)
4. Fonseca-Florido HA, Hernández-Ávilab J, Rodríguez-Hernández AI, Castro-Rosas J, Acevedo-Sandoval OA, Chavarria-Hernández N, Gomez-Aldapa CA. Thermal, rheological, and mechanical properties of normal corn and potato starch blends. International Journal of Food Properties. 20: 611-622 (2017a)
5. Fonseca-Florido HA, Castro-Rosas J, Hernández-Hernández E, Mata-Padilla JM, Velazquez G, Ávila-Orta CA, Rodríguez-Hernández AI, Gomez-Aldapa CA. Structural properties of waxy corn and potato starch blends in excess water. International Journal of Food Properties. 20: S353-S365 (2017b)
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