Inhibition of Long‐Term Retrogradation of Corn, Potato, and Pea Starches by Borax
Author:
Affiliation:
1. College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000045
Reference38 articles.
1. Partially gelatinized corn starch as a potential environmentally friendly warp-sizing agent
2. Improvement of Interfacial Interaction between Hydrophilic Starch Film and Hydrophobic Biodegradable Coating
3. Physicochemical properties of maize and sweet potato starches in the presence of cellulose nanocrystals
4. Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch
5. Tapioca starch-pullulan interaction during gelation and retrogradation
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