Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes
Kathleen Hooyberghs, Yeming Bai, Lennert Noens, Jesse Dekeyrel, Stijn Reyniers, Ruth Cardinaels, Paula Moldenaers, Kristof Brijs, Erik Smolders, Jan A. Delcour
Topics & Concepts
ChemistryAmylopectinFood scienceBlanchingPotato starchAbsorption of waterAmyloseStarchBotanyBiologyFood composition and propertiesPotato Plant ResearchProteins in Food Systems