Improving the Pasting and Rheological Properties of Potato Starch Using Apple Pectin
ZENG Qiong
CHENG Jian
LI Congguan
ZHANG Zhiyi
LIU Yunfei
Keywords：apple pectinpotato flourpasting propertiesrheological propertiesviscoelasticity
Publication Date：2023-07-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 75-81 )