Short- and long-term retrogradation of potato starches with varying amylose content.
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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