Chemical and pasting properties of potato flour (Solanum tuberosum L.) in relation to different processing techniques
Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by oven drying (LTB_OD), high-temperature blanc...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Hindawi Limited
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/129891 |
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