Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread
Li Cheng, Xu Wang, Zhengbiao Gu, Yan Hong, Zhaofeng Li, Caiming Li, Xiaofeng Ban
Topics & Concepts
SteamingSteamed breadFood scienceStarch gelatinizationGlutenChemistryStarchPotato starchWheat flourWheat starchVolume (thermodynamics)PhysicsQuantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyNutritional Studies and Diet