Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size
Sign Up to like & getrecommendations! Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2017.1366950
Abstract: ABSTRACT We investigated the grinding kinetics of purple-fleshed potato (PFP) and the effects of particle size and damaged starch content of PFP powder (PFP flour [PFPF]) on rheological and microstructural characteristics of noodle dough. Grinding… read more here.
Keywords: fleshed potato; particle size; purple fleshed; grinding kinetics ... See more keywords