Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
Food Structure(2021)
摘要
•Ethanol modified potato structure and improved water flow.•Drying time was reduced by 56%.•Any change was observed on the starch molecular profile.•Drying caused “scratches” on the starch granule surface.•The pasting and gel profiles showed few changes.
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关键词
Drying,Ethanol,Starch,Potato,Pasting properties
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