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Main page / Publications / The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches
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Title

The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches

Authors

[ 1 ] Instytut Logistyki, Wydział Inżynierii Zarządzania, Politechnika Poznańska | [ P ] employee

Scientific discipline (Law 2.0)

[6.6] Management and quality studies

Year of publication

2022

Published in

Processes

Journal year: 2022 | Journal volume: vol. 10 | Journal number: iss. 5

Article type

scientific article

Publication language

english

Keywords
EN
  • modified starch
  • potato starch
  • rheological properties
  • TPA
  • molecular structure
  • food quality
  • cluster analysis
Date of online publication

09.05.2022

Pages (from - to)

938-1 - 938-12

DOI

10.3390/pr10050938

URL

https://www.mdpi.com/2227-9717/10/5/938/htm

Comments

Article number: 938

License type

CC BY (attribution alone)

Open Access Mode

open journal

Open Access Text Version

final published version

Release date

09.05.2022

Date of Open Access to the publication

at the time of publication

Full text of article

Download file

Access level to full text

public

Ministry points / journal

70

Impact Factor

3,5

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