Short- and long-term retrogradation of potato starches with varying amylose content.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9446
Abstract: BACKGROUND Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination… read more here.
Keywords: starches varying; varying amylose; retrogradation; amylose content ... See more keywords
Changes in wheat and potato starches induced by gamma irradiation: A comparative macro and microscopic study
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DOI: 10.1080/10942912.2016.1213740
Abstract: ABSTRACT Wheat and potato starches were treated by gamma irradiation (0, 3, 5, 10, 20, 35, and 50 kGy). Apparent amylose content, gelatinization maximum consistency, swelling power, viscosity, and textural parameters decreased in potato and… read more here.
Keywords: irradiation; gamma irradiation; potato; wheat potato ... See more keywords