Short- and long-term retrogradation of potato starches with varying amylose content-Reference-Cited by-同舟云学术

Short- and long-term retrogradation of potato starches with varying amylose content

Published:2018-12-21 Issue:5 Volume:99 Page:2393-2403
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dobosz Anna¹,Sikora Marek¹^ORCID,Krystyjan Magdalena¹,Tomasik Piotr²^ORCID,Lach Radosław³,Borczak Barbara⁴,Berski Wiktor¹,Lukasiewicz Marcin¹

Affiliation:

1. Department of Carbohydrates Technology, Faculty of Food Technology; University of Agriculture in Krakow; Krakow Poland

2. Nantes Nanotechnological Systems; Bolesławiec Poland

3. Department of Ceramics and Refractories, Faculty of Materials Science and Ceramics; University of Science and Technology; Krakow Poland

4. Department of Human Nutrition, Faculty of Food Technology; University of Agriculture in Krakow; Krakow Poland

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9446/fullpdf

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4. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch;Funami;Food Hydrocoll,2005

5. Methods for the study of starch retrogradation;Karim;Food Chem,2000

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