Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes-Reference-Cited by-同舟云学术

Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes

Published:2022-10 Issue: Volume:131 Page:107829
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Krystyjan Magdalena,Gumul Dorota,Areczuk Anna^ORCID,Khachatryan Gohar^ORCID

Funder

Ministerstwo Edukacji i Nauki

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference71 articles.

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5. Physico-chemical properties of flours and starches from selected commercial tubers available in Australia;Aprianita;International Food Research Journal,2009

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