Effect of pre-swelling and freezing/thawing cycles on the structure of molecular, morphological, and functional properties of potato starch.
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DOI: 10.1111/jfbc.14080
Abstract: This study aimed to investigate the effect of pre-swelling at 55°C for 1 hr followed by freezing-thawing cycles (PFTCs), and freezing-thawing cycles (FTCs) in the starch granules to improve the freeze-thaw stability and evaluate its impact… read more here.
Keywords: freezing thawing; potato starch; pre swelling; thawing cycles ... See more keywords