Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objectiv
Importance of chemistry, technology and nutrition in potato processing
โ Scribed by Jaspreet Singh; Lovedeep Kaur; Paul J Moughan
- Book ID
- 113626788
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 106 KB
- Volume
- 133
- Category
- Article
- ISSN
- 0308-8146
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Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objectiv
The association of many classes of surface-active molecules into micellar aggregates is a well-known phenomenon. Micelles are in dynamic equilibrium, constantly disintegrating and reforming. This relaxation process is characterized by the slow micellar relaxation time constant, tau(2), which is dire