Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps
Jin Zhang, Jinwei Li, Liuping Fan
Topics & Concepts
Food scienceStarchGranule (geology)ChemistryPotato starchModified starchMaterials scienceComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications