Physicochemical properties of potato starches oxidised by different concentrations of sodium hypochlorite, and their application in yogurt

Zhang, JY; Xiong, JW; Chen, ZP; Cui, N

Zhang, JY (通讯作者)，Liuzhou Inst Technol, Dept Food & Chem Engn, Liuzhou 545616, Guangxi Provinc, Peoples R China.;Zhang, JY (通讯作者)，Liuzhou Key Lab Plant Derived Ingredients Liuzhou, Liuzhou 545616, Guangxi Provinc, Peoples R China.

INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (3): 582

Abstract

Potato starch was modified by oxidation with different concentrations of active chlorine (0.5, 1.0, 2.0, 3.0, and 4.0%); and the physicochemical prope......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索