Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch.

Lizhi GaoChenghao ZhangJun ChenChengmei LiuTaotao DaiMingshun ChenTi Li

Published in: Journal of the science of food and agriculture (2021)

The findings suggested that supplementing PS with PAS might be an effective and convenient method for modifying the physicochemical properties of PS. © 2021 Society of Chemical Industry.

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