Effects of granule size on physicochemical and digestive properties of potato powder.
Chun HuZhouyi XiongIshtiaq AhmadLei ChenMengchao ZhangPengkai WangAsad NawazNoman WalayatPublished in: Journal of the science of food and agriculture (2020)
The results provide information that could be useful for improving quality characteristics by using specific grain sizes in the development of potato-based products such as gluten-free products and ethnic food products with particular functional and rheological properties. © 2020 Society of Chemical Industry.