Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.09.187
Abstract: Naturally fermented and sundried tapioca starch is reportedly the traditional material for polvilho azedo and the primary ingredients of gluten-free food items in Brazil. This study aimed to investigate starch structure and expansion rate, high… read more here.
Keywords: expansion; starch potato; potato starch; tapioca starch ... See more keywords
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review.
Sign Up to like & getrecommendations! Published in 2020 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12596
Abstract: The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product-specific requirements, starches are physically and/or chemically modified to meet… read more here.
Keywords: tuberosum tubers; makes starch; starch potato; potato solanum ... See more keywords