Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof-Reference-Cited by-同舟云学术

Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof

Published:2019-08 Issue: Volume:122 Page:419-431
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Reyniers S.^ORCID,De Brier N.^ORCID,Matthijs S.,Brijs K.,Delcour J.A.

Publisher

Elsevier BV

Subject

Food Science

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