HIGHLIGHTS
- who: Shuangfeng Guo and collaborators from the College of Food Science and Engineering, Northwest AandF University, Xianyang, China have published the research: Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study, in the Journal: Foods 2023, 12, x FOR PEER REVIEW Native 60.83 u00b1 0.31 of /2023/
- what: The main reason is that the granule and crystalline area have ample space, and the phosphate group charges are constantly repelling each other, making the starch granules expand continuously.
- how: The results . . .
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