Hydrogen Bond Integration in Potato Microstructure: Effects of Water Removal, Thermal Treatment, and Cooking Techniques
Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and Scanning electron microscopy (SEM) were used to study the effects of heat treatments and water removal by freeze-drying after different time intervals (6, 12, 24, 48, and 72 h) on the molecular structure of potato tubers. S...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Series: | Polysaccharides |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-4176/5/4/39 |
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