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Effect of Hydrocolloids on the Pasting and Retrogradation of Starch with Different Amylose/Amylopectin Ratios
K Huang, YB Su, H Huang, N **e - Food Biophysics, 2025 - Springer
Hydrocolloids are commonly used as additives to suppress retrogradation of starch-based
foods. However, the impact of hydrocolloids on starch retrogradation differs for starches with …
foods. However, the impact of hydrocolloids on starch retrogradation differs for starches with …