Enhanced gelling property and freeze-thaw stability of potato, tapioca, and corn starches modified by mild heating in aqueous ethanol solution.

Han-Jun ParkDong-Hwa ChoHyun-Jung ChungSeung-Taik Lim

Published in: Journal of the science of food and agriculture (2024)

Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze-thaw stability. This article is protected by copyright. All rights reserved.

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