SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Research progress on freeze-thaw stability of starch
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    Abstract:

    The freeze-thaw stability of starch affects directly the quality of frozen starch products. The effects of freezing-thawing cyclic treatment on physicochemical properties and structures of starch, its principal factors and the research progress in the related mechanisms were investigated, which provided some information for the development of frozen starch products in food industry.

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  • Received:
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  • Adopted:
  • Online: September 26,2016
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