The effect of freezing-assisted cross-linking on structural and rheological properties of potato starch
Mohsen Radi, Elahe Abedi, Ameneh Najafi, Sedigheh Amiri
Topics & Concepts
CrystallinityStarchRheologyChemistryViscosityPotato starchIntrinsic viscositySwellingViscometerFood scienceMaterials scienceCrystallographyOrganic chemistryPolymerComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology