Water and temperature contribution to the structuration of starch matrices in the presence of flavour.
Food Chemistry（2016）
Abstract
•Flavours are able to interact with starch under partial gelatinisation conditions.•Partially gelatinised samples resulted from annealing and gelatinisation processes.•Flavour addition influenced pasting profile.
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Key words
Wheat starch,Flavour,RVA,Partial gelatinisation
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