Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems-Reference-Cited by-同舟云学术

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Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems

Published:2019-06 Issue: Volume:120 Page:456-463
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Duqin,Mu Taihua,Sun Hongnan,He Jinsong

Funder

CAAS

National Key R&D Program of China

Public Welfare Industry (Agriculture) Research Project: Research and Demonstration of Key Technology System of Potato Staple Food

Central Public-interest Scientific Institution Basal Research Fund: Research and Application of Tailored Flour for Potato Staple Foods

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Impact of green tea extract and fungal alpha-amylase on dough proofing and steaming;Ananingsih;Food and Bioprocess Technology,2013

2. Official methods of analysis;Association of Official Analytical Chemists (AOAC International),2000

3. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends;Błaszczak;Carbohydrate Polymers,2007

4. Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor;Chang;Food Chemistry,2006

5. Microscopic study of starch gelatinization under high hydrostatic pressure;Douzals;Journal of Agricultural and Food Chemistry,1996

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