Preparation and application of potato flour with low gelatinization degree using flash drying
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DOI: 10.1080/07373937.2017.1370716
Abstract: ABSTRACT A novel processing method of potato flour with a low starch gelatinization degree was realized by flash drying technique. Starch gelatinization degree, pasting properties, thermal characteristics, and morphological features between commercial potato flours (commercial… read more here.
Keywords: flash; potato flour; dried potato; gelatinization degree ... See more keywords