Effect of drying treatment on hydration ability of fresh waxy corn starch
Abstract The effects of microwave drying (MD), hot air drying (HD), and freeze vacuum drying (FD) on the hydration capacity of fresh waxy corn starch (FW) were investigated. The results revealed that FDFW exhibited the highest solubility and swelling power, peak viscosity, and stronger shear thinnin...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00502-y |
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