| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542660 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Dynamic mechanical analysis was applied to three potato tissues of two cultivars. ⺠Tests were done in the range 30-90 °C and constant air humidity of 90%. ⺠Typical 'starch peak' at temperatures higher than 70 °C was observed. ⺠'Starch peak' was not observed at DM content below 14%. ⺠Both cultivar and part of the tuber influence the DMA temperature plots.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
JiÅÃ Blahovec, Magdaléna Lahodová,