Effects of high pressure homogenization on gelatinization, rheology, texture andpolarization characteristics of chestnut starch

GUO Zehang; YU Zixiang; DI Kejun; CHEN Hourong; ZHANG Fusheng

doi:10.13995/j.cnki.11-1802/ts.020688

GUO Zehang,YU Zixiang,DI Kejun,CHEN Hourong,ZHANG Fusheng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 91-97.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 91-97. DOI: 10.13995/j.cnki.11-1802/ts.020688

Effects of high pressure homogenization on gelatinization, rheology, texture andpolarization characteristics of chestnut starch

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(17): 91-97 https://doi.org/10.13995/j.cnki.11-1802/ts.020688

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