Impact of cyclic and continuous dry heat modification on the structural, thermal, technological, and in vitro digestibility properties of potato starch (Solanum tuberosum L.): A comparative study
Luane de Oliveira Maior, Daniele Bach, Ivo Mottin Demiate, Luíz Gustavo Lacerda
Topics & Concepts
CrystallinityStarchPotato starchResistant starchSolanum tuberosumAmyloseFood scienceChemistryBiopolymerModified starchEnthalpyAgronomyOrganic chemistryPolymerCrystallographyBiologyPhysicsQuantum mechanicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology