1Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems

作者： Zhang, Duqin; Mu, Taihua; Sun, Hongnan; He, Jinsong; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr, Beijing 100193, Peoples R China; Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： High hydrostatic pressure; Thermo-mechanical properties; Fermentation properties; Rheological properties; Water mobility

年份：2019